Wines Unspecified Valturio - 2010

Valturio 2010 is a distinguished red wine from the scenic region of Emilia-Romagna in Italy, crafted from a carefully selected blend of indigenous grapes. While the precise varietals are not specified, wines from this area often feature Sangiovese, Barbera or local clones, yielding a vibrant, characterful drop. The 2010 vintage was notable for its balance, with favourable early conditions and a cooler summer that allowed for gradual ripening, preserving both freshness and depth. Valturio tends to employ traditional vinification methods, allowing the authentic expression of fruit and terroir to shine through, followed by ageing that lends subtlety and complexity.

Emilia-Romagna stretches from the Apennines to the Adriatic Sea and enjoys a temperate continental climate. The region benefits from warm, sun-filled summers and cool winters, ideal for slow, even grape maturation. Its diverse soils—ranging from calcareous clays to sandy gravels—contribute distinct mineral nuances and structural elegance to the wines. Emilia-Romagna has a rich viticultural heritage dating back to Roman times, renowned not only for its sparkling Lambrusco but increasingly for refined and age-worthy reds from boutique producers like Valturio. The region also stands out for its gastronomic prowess, being home to Parmigiano-Reggiano, Parma ham and balsamic vinegar.

To complement the Valturio 2010, consider pairings that reflect both its structure and Emilia-Romagna’s culinary tradition. A classic tagliatelle al ragù, rich ossobuco, or roast lamb would all marry beautifully with the wine’s depth and freshness. For regional authenticity, enjoy with a platter of aged cheeses, such as Parmigiano-Reggiano, or a simple dish of roast pork seasoned with wild herbs. The wine’s lively acidity and supple tannins will cut through fat and highlight savoury flavours.

Serve this wine at a recommended temperature of 16-18°C. Take the time to decant for at least one hour prior to serving to allow the complex aromatics to unfold. Enjoy now, or cellaring for another few years will enhance its tertiary notes and further reward your patience.