Valpolicella Ripasso

VARIETY: Corvina, Rondinella.
VINEYARDS: Hills of Montecchia di Crosara and Cazzano di Tramigna.
HARVEST: Middle of September.
VINIFICATION: An initial fermentation in the month of October followed by a second fermentation on Amarone skins in the month of February.
AGEING: Barrel wood.
APPEARANCE: Deep ruby red and clear.
NOSE: Complex with floral fragrance with hints of wild berries and jam.
PALATE: Savory, soft and good lasting.
FOOD MATCHING: This wine goes well with first courses with rich sauces, roasts, braised meats, grilled red meat, mature cheeses.
SERVE: t’s recommend to serve at 18°C. Uncork the bottle at least some time beforehand.

Category: Product ID: 150