5 Italian Wines with Great Aging Potential (Red Wine Edition)

Let’s explore Italian wines with great aging potential (red wine edition).
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Not all wines become better with age, but if you choose the right wines to age, eventually they will develop extra flavors and aroma layers often described as tertiary elements, soften the tannin structure and create an overall balanced and complex wine. In this video I have chosen five great and age-worthy Italian red wines, which you can forget in your wine cellar or wine fridge for years or sometimes even decades. 

 **WINES FEATURED IN THIS VIDEO 
2018 Marchesi Frescobaldi Tenuta Perano Chianti Classico DOCG
https://www.wine-searcher.com/find/marchesi+frescobaldi+tenute+peirano+docg+chianti+cls+tuscany+italy/2018
2018 Bruno Rocca ‘Curra’ Barbaresco Riserva DOCG, Italyhttps://www.wine-searcher.com/find/bruno+rocca+curra+rsrv+docg+barbaresco+piemonte+italy/2018
2016 Pietracupa Taurasi DOCG Campania, Italy
https://www.wine-searcher.com/find/pietra+cupa+docg+taurasi+campania+italy/2016
2011 Girolamo Russo ‘San Lorenzo’ Etna Rosso, Sicily, Italyhttps://www.wine-searcher.com/find/girolamo+russo+st+lorenzo+rosso+etna+sicilia+italy/2011
2017 Tenute Ca’ Botta Dioniso Recioto della Valpolicella, Italy 

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 **CONTENTS OF THIS VIDEO: 
0:00 Italian red wines with great aging potential 
1:02 Chianti Classico
2:31 Barolo & Barbaresco
4:07 Taurasi
5:47 Etna Rosso
7:21 Recioto della Valpolicella 

#italianwine #wineeducation #wine 

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Hi everybody this is agnesa from no sediment and today let’s explore five Italian wines with great aging Potential you know me I don’t mind my wines being filled with fresh and bright fruit and I am certainly not the one who will judge you if you have opened your wine too soon in fact once the wine is bottled and sold off there is no such

Thing as opening wine too soon however that doesn’t mean that wine cannot age and doing so develop extra flavors and Aroma layers often described as tertiary elements soften the tenant structure and create an overall balanced and complex wine so when standing in the wine aisle and choosing a bottle not for tonight

But for that special occasion years later you might want to know which wines can stand the test of time today let’s explore the Italian Edition I truly believe that kianti Classico is one of the most dynamic appalachi in Italy and has certainly developed immensely within the last 10

Years or so it is no longer associated with a simple red cherry fruit driven wine that you can enjoy with pizza and forget about the moment you leave the table nowadays kianti Classico is an intense and concentrated wine increasingly made from 100% sanoa with Lively acidity and a firm tenant

Structure while you wouldn’t want to stash too far away your regular kianti Classico not because they lack aging potential but rather because they tend to offer juicy fruit that is so pleasant early in their age kianti Classico Reserva and Grand seelion are the two categories that are certainly worth

Forgetting in your sellers not only do they tend to have higher fruit concentration ation and intensity helping in the development but the best examples will live for 10 years or more for those of you who wished to see Brunello deont alino on this list representing Sanz a great variety I do

Love these wines and I certainly have a lot of them in my Sellar however lately I have noticed that kianti Classico in general offers lighter style and brighter acidity and they are released earlier in their life giving certain handicap when selling this list couldn’t be complete without mentioning the greatest wines

Made from nebiolo grape variety Baro and barbaresco technically speaking acidity tenin and alcohol are the three elements that contribute to the Aging potential of the wine with higher levels of all three helping to preserve it neolo has it all it is notoriously famous for developing h high levels of mouth

Coating tenants high mouthwatering acidity and it is one of the last grapes to be harvested in the area resulting in high sugar levels which translates into elevated alcohol however these elements don’t do much if there is no flavors to support them and here nebiolo doesn’t disappoint it is not a grape that

Creates fruit bombs but rather offers captivating flavors of wild forest berries lilac and earthy elements don’t expect tenants to become softer with age they will still be the defining element of the wine however depth of Aroma is where the greatest baros and barbaresco deliver think of wild truffles Autumn

Leaves Black Earth and forest floor 10 or 20 years are nothing for the top bottlings of these wines for example last year I had an opportunity to taste barolo from 1973 and it still showed fruit and didn’t seem to lose livel even after a significant time spent in

The glass a 50-year-old wine it is older than Me Kazi is definitely a less known than my previously mentioned examples and what a shame it is it is an appalation in the southern part of Italy Campa and is made from Alano grape variety often described as nebiolo of the South it too produces full body and tanic wines while

Docg regulations do not require it to constitute 100% to label wine as tazi the best examples will be made entirely from agano while some might expect jamy fruit and plump ripeness it shouldn’t be the case Kazi is not necessarily a hot opulation as The Vineyards are found at

Elevations between 300 up to 800 m above sea level offering wines height temperature swings between day and night this also helps to preserve the acidity in the grapes Aliano creates deeply colored wines with fragrant character providing both dark Fruit and Berry flavors as well as meater smokier notes

In all honesty I don’t have as much experience with age tazi as I do with kianti Classico and barolo but I have here an example from 2016 vintage despite being already 8 years old it still feels very fresh and Lively and I can easily promise this wine will live

For another 10 years making Alano amongst the most longlived grape varieties one small note while it might be harder to find than my previously mentioned examples it will certainly be more affordable etar Roso is made from Naro muscala with sometimes small additions of other great varieties such as nerello

Poo however since the nello mascala is the main grape variety I will be focusing on it interestingly even though nelo muscala is a relatively old grape variety or at least it has been planted in the Etna area for a while only very recently it has reached Fame status it

Is yet another great variety on this list offering lighter color similarly as with sanza and nebiolo but it delivers great structure and flavored death this just proves how Wine’s color says nothing about its quality and ability to age the flavors that etar Roa offers are usually towards red berries with sour

Cherries and raspberries dominant I find its tendence to be elevated and firm with rather Lively and bright acidity with age these wines will develop more herbal characters and dried floral notes that coat the fruit making wine so much more complex and inviting some argued that muscala is similar to pin Noir I

Have tasted it many times blind and while I do think that it can offer the same delicacy of fruit it shows Fuller and heavier body 7 to 15 years these wines can definitely age especially if sourced from the top producers however be wary these wines are by no means Cheap I mentioned before that there are several elements that can Aid in Wine’s ability to age those were alcohol tenin and acidity however I didn’t mention another element which is sugar I sincerely believe that sweet wines or wines with some residual sugar can age beautifully and develop notes of Aroma

That bone dry wine simply cannot and that is one of the reasons why I’m not the biggest fan of zero do Champagnes but that is a story for another time even though raoto is the original style and both I’m marona and R Paso as categories have developed much later

Nowadays it plays a minor role in the valella area it is one of the rare highquality red sweet wines made from dried grapes however not all sugar is allowed to ferment into alcohol leaving the wine rather sweet the alcohol level of these wines still tends to be

Relatively high and can even reach 14% but in skillful hands it will be well integrated and wrapped with and dried fruit characters and sugar with time develops these caramel like and sweet toast elements that just play beautifully with ripe red fruit well I wouldn’t go as far as to age these wines

For decades I think up to 10 years and these wines will age beautifully let me know in the comments which Italian red wines I’ve missed on this list and you might also be interested in the next video where I talk about wines I will be filling my seller with this year [Applause]