The 2008 Valpolicella Superiore Campi Magri comes across as a touch delicate in this vintage. Cherries, anise and sweet spices flow from this supple, beautifully balanced Valpolicella. I wouldn’t wait too long on the Campi Magri as it is unlikely to ever be more delicious than it is today. The Campi Magri is made with the ripasso method, where the wine undergoes a secondary maceration on the skins left over from the vinification of the Amarone. The wine is aged in casks made from cherry instead of oak, which is quite unusual. Anticipated maturity: 2012-2016. Proprietor Marinella Camerani can be counted on for wines of true character and personality. Organic farming and minimal handling in the cellar are some of the core principles that inform the house style at Corte Sant’Alda.Importer: Domaine Select, New York, NY; tel. (212) 279-0799

This Ripasso-method Valpolicella is aged for two years in cherry wood to add complexity and intensity to its aromatic bouquet. You’ll recognize tones of cola, dark spice, mature fruit, cassis and bitter almond. ——M.L.(12/1/2011)—— 88