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Valpolicella Ripasso DOC Classico Superiore
|Hilly vineyards in Marano di Valpolicella, in the heart of the classic area, to about 400 mt of altitude. The soil is compact and red on Eocene limestone rich in calcium and iron. Terraced lands with dry stone walls (called “marogne”). In October traditional fermentation at controlled temperature and in February a re-fermentation (the ripasso) on the marcs left over from the just-completed Amarone fermentation.|
|Deep ruby garnet red colour. Elegant, complex aromas of ripe fruit. In the mouth, soft, rich flavours typical of the best Valpolicellas, lengthening into a pleasantly bitterish after-taste.|
|Refining in Slavonia and Allier oak casks for about 24 months (times may change depending on the year).|
|Exclusive full-bodied, it matches with risotti, bean and pasta soup, various dishes of roasted or stewed meat. To serve preferably at 20 °C and to uncork one hour before|
|Enjoy within 6/8 years from harvest, it is suitable to be aged.|
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