I love Valpolicella wines. Masi produces a wonderful full bodied Valpolicella, and even last year, the Ianism winery produced a Valpolicella that was simply awesome. It was so awesome, it never got bottled because every day, there were demands for this wine – so instead of bottling, the Ianism Winery simply siphoned off the wine from the carboy on an “as needed” basis. And with that definition of “need” in mind, the wine was consumed within a month.

I’m not sure that this years Ianism Winery’s Valpolicella will meet with the same quality as last year, nevertheless I am looking forward to letting this one bulk age a bit. I’ll probably rack it tomorrow after racking the Liebframilch and add the stabilizing and clarification ingredients which include Sulphite, Potassium Sorbate, and Isinglass – a fish by product, believe it or not.

Note the very rich red colour. This is one wine that will definitely leave red stains on your tongue if you drink copious amounts of it. After sharing a bottle or two with friends in an evening, my tongue needed a lot of extra brushing while cleaning my teeth to remove the marks.

But if it turns out well, as I’m hoping, it will be a wonderful, rich, full bodied wine that is a pleasure to taste as well as swallow. Yes, I swallow too Red wine, that is

This must was racked on July 3rd, and I managed to clear a lot of dead yeast cells – but if you look closely, and click on the image for a larger one, you might see that there is still a lot of sediment at the bottom as dead yeast cells have sunk.

If you’re looking for a wine to sip while in the company of spirited and robust conversation with friends, you’ll be hard pressed to find something better than a good Valpolicella, in my opinion.

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