Qualification: Valpolicella Ripasso Classico Superiore D.O.C.
Grapes: Corvina gentile, Corvina grossa, Rondinella, Molinara.
Alcohol: 14,5 %
Size: 75 cl
Production: Harvest by hand; the grapes are sent immediately after pressing. Part of the grapes is subjected to a period of withering for about 30-40 days. Pressed softly in horizontal press at low temperature. Vinification in steel at controlled temperature and light afterwards criomaceration with hand-made fulling
Ageing: After vinification in red, the wine is passed on the pomace of Amarone of the following year and applies a period of contact with the skins of about 30 days. After having performed the Ripasso technique, it is developed and refined in large French oak barrels of Allier and Troncais for about 18 months. Then the wine is left to age in bottle for 3-5 months before be placed on the market.
Service temperature: 16-18 ° C.
The color of the wine is particularly intense with a ruby red hue and a purplish reflection. Its scent is rich in red fruit and in particular of ripe cherries and berries. Sensations of withering due to the Ripasso technique, more corpulent and decisive tannins but particularly round and pleasant on the palate. Good spiciness with a strong sensation of black pepper and a particular note of warm nutmeg. Persistent finish with an evident fresh sensation of cherry and almond dried fruit. Finely balsamic with an intriguing menthol note.
Perfect for accompany appetizers and small salty pastries with cold cuts and cheeses medium tasty. Excellent to accompany the Soppressa and salami in his various Italian facets. Pleasant with cheeses of the pedemontana tradition alpina, tome piemontesi, Monte Veronese Mezzano PDO, Asiago PDO seasoned and Vezzena d'alpeggio. Intriguing also with goat cheeses of Sicilian origin from Maltese goats. It goes well with first courses based on meat sauces, beaten meat Meat tip knife, breed of Romagna or Chianina IGP. Pleasant for Tuscan crostini and Piemontese fassona steaks. Pleasant for croutons Tuscan and Piedmontese Fassona steaks.