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Cantine Pra Valpolicella 'La Morandina' DOC - Related products

Dal Forno Romano Valpolicella Superiore

Dal Forno Romano is a winery deeply rooted in family history and a strong connection to the land. With four generations of ownership, the Dal Forno family has upheld a tradition of winemaking that spans three generations. The Dal Forno family has been involved in winemaking since 1983. Situated in Val D'Illasi, the estate encompasses 65 acres of vineyards planted with traditional local grape varieties, including Corvina, Corvinone, Rondinella, Oseleta, and Croatina. The vineyards and farm are positioned at the base of the mountains, sitting at an elevation of 1,000 feet above sea level. The fertile, loose, alluvial soils, along with meticulous pruning and careful viticultural practices, contribute to the production of high-quality grapes. The Dal Fornos employ a combination of traditional and modern techniques in their winemaking process, resulting in wines that are both classic and pure in style and expression. The Romano Dal Forno estate is situated in Val D'Illasi, a valley east of Verona. This valley, like many others, cuts through the Lessini hills that extend to the northern side of the city. The valley originates in the Mount Carega area at the northern end of the Lessini and runs north-south, providing a natural pathway to Carega. As the valley progresses, it widens in the plane and gradually narrows, becoming almost alpine from Selva di Progno onwards. The estate is located halfway up the valley, where the slopes begin to rise towards the mountains. Despite this, the valley remains wide and receives ample sunlight. While the southern areas of the valley focus on cereal and forage production for livestock, the Romano Dal Forno estate has a long-standing tradition of producing wine and olive oil, thanks in part to its altitude of 290 meters (950 feet) above sea level. Valpolicella Superiore is a red wine produced in the Valpolicella region of Italy. It is made from a blend of local grape varieties, including Corvina, Corvinone, Rondinella and other permitted varieties. Valpolicella Superiore is known for its higher quality compared to standard Valpolicella wines, as it undergoes stricter production regulations and longer aging periods. The wine typically exhibits a medium to full body, with flavors of red and black fruits, floral notes and a hint of spice. The Dal Forno Romano Valpolicella Superiore 2017 is an exceptional wine that offers a captivating sensory experience. This exquisite blend is composed of 70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina and 5% Oseleta, resulting in a harmonious and complex flavour profile. On the nose, the wine unveils enticing violet, medicinal herb, and anise notes that immediately captivate the senses. Over time, these aromas gradually intensify, creating an alluring bouquet. As the wine graces the palate, the initial restraint of the aromas gives way to a symphony of flavors. It showcases dense and velvety tannins, providing a luxurious mouthfeel. Layers of mulled cherry, dark chocolate and amaro unfold, creating a harmonious blend of fruity and bittersweet notes. With each sip, the wine evolves, revealing hints of loamy earth and smoke that add depth and complexity. These subtle nuances contribute to the wine's character and further enhance the overall tasting experience. The finish is long and lingering, leaving a lasting impression on the palate. It showcases the wine's impeccable craftsmanship and remarkable aging potential. The Dal Forno Romano Valpolicella Superiore 2017 undergoes a meticulous winemaking process. Fermentation takes place in temperature-controlled steel tanks at around 28 degrees Celsius. These tanks are equipped with a sophisticated computerized system that allows for automatic punching-down over a period of approximately 15 days, including the final two days of maceration. After fermentation, the wine rests briefly in stainless steel tanks, allowing it to settle and harmonize. It is then transferred to new barriques for maturation. The 2017 vintage of this remarkable wine was aged for a total of 36 months, further enhancing its complexity and depth.

Allegrini La Poja IGT

https://s3-ap-northeast-1.amazonaws.com/orchestracms/eosportal/pdf/tasting-notes/allegrini-la-poja-2017.pdf

Portone Pinot Grigio Rose

From Italy's northern Veneto region, the small addition of Pinot Noir provides the wines coppery pink hue. Subtle floral and pear aromas lead to a gentle palate weight with an underlying acid drive.

Quintarelli Giuseppe Veneto Primofiore Rosso

Dal Forno Romano Amarone della Valpolicella

Biscardo Neropasso Veneto

Dark fruit, blackberry, chocolate, black cherry. Velvety finish that is lovely and moreish. Very easy drinking, sweet but not too sweet, light but good flavour and legs, fruity but also some raisins and nuts.

Fattori Valpolicella Ripasso 'Col de la Bastia'

Cecchetto Cecchetto Carmenère Marca Trevigiana

Originally a Bordeaux-born grape, it found the perfect combination of soil composition and climate conditions in the surroundings of Treviso, Veneto. Originally confused for Cabernet Franc, it’s cultivation in the Veneto region has only been authorised since 2008. Young, yet full of character, this deep ruby red wine presents intense black fruit aromas such as plum and dark cherry, some mocha and natural spice notes like black pepper. Smooth and easy to drink, the mouth-feel is so

Falezze Amarone

Ripe blue fruit and cherry liqueur nose. Palate is energetic and powerful with bold, ripe tannins and has a light menthol note. Finishes lengthily. Decanter Wine Awards

Allegrini Valpolicella DOC

Ruby red in colour, with purplish-blue highlights; the nose exhibits fragrant fruit with prominent notes of cherries, echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and Corvinone, the historic varietals of this appellation. Whilst young it is impressively lively and playful on the palate whereas some two years on it expresses greater delicacy and finesse.