Tasting Notes
Intense and persistent Valpolicella in the denser, deeper Ripasso style, flavoured with black cherry, dried apricot and dried fig.
About
Grapes: Corvina 55%, Corvinone 25%, Rondinella 15% and Croatina 5%.
Winemaking: Selection in the vineyard of the best grape bunches. The grapes are subsequently pressed gently and this is followed by a skin maceration at low temperature for 8-10 days. The wine then undergoes a unique "secondary fermentation” on Amarone pomace in February, imparting the aromas and flavours of Amarone’s dried fruit. The wine is aged for 18 to 24 month in medium and large size- oak casks and then refines for at least 6 months in the bottle prior to release.
Ideal with...
Earthy cuisine, game, roasted meats, and aged cheeses.
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