{"id":12545,"date":"2023-09-21T16:50:45","date_gmt":"2023-09-21T14:50:45","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=12545"},"modified":"2023-09-21T17:23:56","modified_gmt":"2023-09-21T15:23:56","slug":"two-excellent-wines-to-accompany-autumn-cuisine-at-the-hotel-tritone","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomia\/two-excellent-wines-to-accompany-autumn-cuisine-at-the-hotel-tritone\/","title":{"rendered":"Two excellent wines to accompany autumn cuisine at the Hotel Tritone"},"content":{"rendered":"

In this article, we start with the oenological qualities of the Euganean Hills (still little known to the general public) and then move on to the more famous Veronese territory of Valpolicella.<\/span><\/p>\n

\"\"<\/p>\n

The Marco Sambin estate in Valnogaredo, Cinto Euganeo<\/b><\/h3>\n

Marco Sambin, a former agricultural entrepreneur and professor of psychology, bought this 4-hectare estate in <\/span>2002<\/b> with a clear plan. This is an area with limestone and mineral soils that yield quality harvests. In fact, for the last 10 years, Sambin, with the help of oenologist Guido Busatto, has been working under an <\/span>organic<\/b> and <\/span>biodynamic<\/b> regime, creating exceptional wines that respect nature.<\/span><\/p>\n

The operations carried out in the vineyard are as <\/span>manual<\/b> as possible, in part because there are so many terraces. Sambin applies green manure, uses animal fertilisers, chooses copper and sulphur for vine care and essential oils for their protection<\/span>
\n<\/span>, and is careful about compacting the soil.<\/span><\/p>\n

The same philosophy is then applied in the cellar, using selected indigenous <\/span>yeasts<\/b>, so that the grapes can best express the character of their terroir.<\/span><\/p>\n

Blind tastings<\/b> are often held on the estate in which the red wines produced by Sambin are compared to famous French Bordeaux labels. The scores of Euganean wines often exceed those of wines that have up to four times the value.<\/span><\/p>\n

Marcus 2017<\/i><\/b><\/h3>\n

This is a classic <\/span>Bordeaux blend<\/b> of cabernet sauvignon, merlot and cabernet franc. In the glass, the wine is an <\/span>intense, almost impenetrable ruby red colour<\/b>. <\/span>On the nose<\/b>, it is <\/span>rich<\/b>, complex and pleasant with notes of ripe red fruits, blackberry and cherry jam, sweet Mediterranean spices, tobacco, chocolate and hard notes of graphite.<\/span><\/p>\n

\"\"<\/p>\n

On the palate<\/b>, it is <\/span>powerful and enveloping<\/b>, never aggressive. Its structure is lavish. Tannin is very present but well polished. The finish is balsamic and has a long persistence that is both aromatic and elegant.<\/span><\/p>\n

It is a wine that loves time, more than most, so it can be enjoyed after many years.<\/span><\/p>\n

Cantina Tezza in Valpantena, Verona<\/b><\/h3>\n

In this historic area, three cousins – third-generation wine entrepreneurs – run Cantina Tezza. This is where Valpolicella Ripasso is produced, a still wine that undergoes two fermentations and is famous throughout the world.<\/span><\/p>\n

Valpolicella Ripasso 2019<\/b><\/h3>\n

This wine also features in wine guides, with a high rating. Ripasso is produced from three to five classic grape varieties: corvina, rondinella, molinara, corvinone and oseleta. The <\/span>first fermentation<\/b> takes place after the harvest (between September and October). In January, the dried Amarone grapes are soaked with Valpolicella and the <\/span>second fermentation<\/b> takes place, in which the wine is enriched with the aroma of the skins.<\/span><\/p>\n

In the glass, the wine is an <\/span>intense ruby red<\/b>. Polyhydric alcohols give the characteristic consistency that is obtained with the second fermentation. This is a consistent, silky wine.<\/span><\/p>\n

\"\"<\/p>\n

On the nose<\/b>, the bouquet is <\/span>intense and delicate<\/b> at the same time. There are notes of blackberry and cherry jams, blackcurrant, dried violets, black pepper and balsamic vinegar.<\/span><\/p>\n

On the palate<\/b>, it is <\/span>soft<\/b>, <\/span>warm<\/b> and <\/span>enveloping<\/b>. The tannin is intense and always pleasant.<\/span><\/p>\n

Both wines go well with game, pumpkin and cheese accompanied by blueberries and strawberries.<\/span><\/p>\n

 <\/p>\n

To taste these wines with the Hotel Tritone’s cuisine, you can <\/span><\/i>write to us here<\/span><\/i><\/a> or call (+39) 049 8668099.<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

In this article, we start with the oenological qualities of the Euganean Hills (still little known to the general public) and then move on to the more famous Veronese territory of Valpolicella. The Marco Sambin estate in Valnogaredo, Cinto Euganeo Marco Sambin, a former agricultural entrepreneur and professor of psychology, bought this 4-hectare estate in…<\/p>\n","protected":false},"author":2,"featured_media":12664,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,25,37],"tags":[],"class_list":["post-12545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","category-territory","category-vita-in-hotel"],"acf":[],"yoast_head":"\nTwo excellent wines to accompany autumn cuisine at the Hotel Tritone - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"In this article, we start with the oenological qualities of the Euganean Hills (still little known to the general public) and then move on to the more\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.termetritone.it\/en\/territory\/two-excellent-wines-to-accompany-autumn-cuisine-at-the-hotel-tritone\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Two excellent wines to accompany autumn cuisine at the Hotel Tritone - 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