One of Canada’s most unique red wines, it is among the first outside of Italy to feature the traditional Amarone varietals Corvina, Rondinella and Molinara. The 2015 estate Fruttaio is a massively complex wine that displays tertiary development and a full-body, all without the loss of primary fruit characters. Aromas of fig, ripe red plum, dried violets, tobacco leaf, and preserved red fruit explode out of the pronounced, old-world-style nose. As the wine opens up, there is a sense of the long life that lay ahead, as aromas develop into sweet oak characters like vanilla, nutmeg, smoke, caramel, clove, and cigar box. The palate complements the nose with bold, unabashed flavors of dark chocolate, black pepper, sour cherry, nougat, and figs.
Dating back to the Roman Empire, in the ancient Italian tradition of the Veneto, grapes are dried for 3 weeks before fermentation to concentrate their flavors. Open-top stainless steel bins, with punch down twice per day for 4 weeks, release the traditional varieties’ full flavor potential.
Pair with food options rich in protein, acid, and salt to balance tannin, and increase fruitiness of this dry wine. Consider beef braciole, smoked sausage stew, or mature cheeses, and decant the wine at least one hour before service.
Sunny, dry days and cool nights produced beautifully ripe fruit with bright acidity. Slightly warmer and drier than usual, the 2015 estate fruit produced particularly ripe and concentrated wines, even further enhanced by the partial drying of the grapes.