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Ruby red, the Cavariola shows a rich nose, leathered and fruity with a bed of spices, very intense. At the taste has a muscle-tannin, well balanced by a round and consistent body, very long and pleasant end.
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It's definitely the winery's Cru, Cavariola comes from the name of the hillside perfectly exposed and with a 35% slope that was requested to become an official "clos" or "cru" (sadly the italian equivalent is the word "sottozona") by Bruno Verdi, the only owner of it. It's a blended red wine from different indigenous vines: Croatina, Barbera, Uva Rara and Ughetta di Canneto. And it's a terrific and complex wine, keen on aging for easily two decades. Ruby red, shows a great nose, rich with leather and fruit pulp, pepper, spices, hints of vanilla and cardamom. At the taste has muscled tannin, well balanced by a round and consistent body, really long and pleasant end.
Aged in small oak barriques, it's particularly ready even to drink now.
Food pairing: it requires serious dishes, sauced meats, meat loaf, aged cheeses, polenta with Porcini (a typical cornmeal mush with Porcini mushrooms).
E' il Cru dell'azienda, a tal punto che è stato richiesto il riconoscimento della specifica sottozona Cavariola, una piccola frazione di collina con 35% di pendenza ed esposta ad ovest. Blend di croatina, barbera, uva rara e ughetta di canneto, è un vino importante e complesso. Di color rosso rubino, sprigiona all'olfatto un bouquet di fiori e frutti rossi, peperone, e anche spezie come pepe nero, cuoio ed una nota balsamica. Complessità che ritroviamo corrisposta anche al gusto, morbido, ricco e molto persistente.
Abbinamenti: perfetto con piatti di carne elaborati e saporiti, maiale in umido, polpettone speziato, brasati, polenta con funghi e gorgonzola.
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