Press

• Score: 92 Vintage 2016 Wine Advocate Le Salette's 2016 Ca' Carnocchio is a fresh and inviting blend of local indigenous grapes such as Corvina, Corvinone, Croatina, Rondinella and Oseleta. The wine shows dried cherry and blackberry aromas, and it also offers some savory tones of spice, cured leather and grilled herb. You get plenty of intensity spread over an accessible, medium-weight texture delivered to the palate. This well-priced wine should hold well for the next few years. Shelf Talker Full Page Review
• Score: 92 Vintage 2016 James Suckling Magazine Slightly raisiny edge to the ripe black fruit here on the nose, following through to a medium palate that is surprisingly well structured and refined for this category. The tannins are firm, but the fruit persists. Neat and tidy, but needs a couple of years to even out. Try in 2023. Shelf Talker Full Page Review
• Score: 91 Vintage 2016 Vinous Media While intense and fruit-forward, the 2016 Rosso Veronese Ca' Carnocchio is also remarkably pretty. The bouquet mixes fresh roses and violets with crushed cherries, strawberries and hints of clove. It’s silky and pliant, offering soothing, textural red berry fruits that give way to sweet mint and hints of pipe tobacco. A subtle coating of tannins lingers under an air of licorice and autumnal spices. While a bit of the oak treatment (two years in barrique) currently comes through on the nose, the balance here is on point. The Ca' Carnocchio is a blend of traditional Valpolicella varieties that undergoes a similar yet shorter drying process than Le Salette’s Amarone. Very nice. Shelf Talker Full Page Review
• Score: 90 Vintage 2014 Wine Advocate From a cooler vintage, the 2014 Ca' Carnocchio is slightly less concentrated in terms of mouthfeel and runs just a moderate length. This is a more subtle and downplayed presentation of a 90% Corvina and Corvinone blend with 10% Croatina, Rondinella and Oseleta. Aged in barrique for 18 months, the bouquet brings out blackberry preserves, exotic spice, moist chewing tobacco and campfire ash. The Ca' Carnocchio is made with dried grapes that see three months of appassimento. It could pair well with a lighter meat dish, even a breaded veal steak. There were 12,000 bottles made. Shelf Talker Full Page Review