Qualification: Valpolicella Ripasso DOC Classico Superiore
Grapes: Corvina, Corvinone e Rondinella
Alcohol: 14.5% Vol
Size: 75 cl
Production: The fresh grapes from the company's best plots are separated for the production of the Valpolicella Classico Superiore. Fermentation lasts approximately 10-15 days, at a temperature of 18-20 ° C. After racking, the wine is stored in steel barrels, until the Amarone is pressed. Once the Amarone fermentation is over, the Valpolicella Classico Superiore wine is left to pass over its pomace for about 10-12 days.
Ageing: it takes place for a part of the mass in tonneaux and for a part in large barrels for 24 months. Refinement in the bottle is at least 6 months.
Service temperature: 18 ° C
Deep red in color, it has hints of violet, ripe cherry, strawberry, blackberry and a pleasantly balsamic note. The taste is round with soft tannins and an elegant acid vein. The aftertaste is characterized by a note of licorice.
Recommended with pasta and beans, lasagnette or bigoli with meat sauce, tagliatelle alla bolognese or first courses of fresh filled pasta. Also excellent with aged cheeses and grilled meat.