6 x bottles Service temperature 16 – 18° C. Alcohol content 14 %. Technical sheet Production area: Valley of Negrar, classic Valpolicella. Harvest: By hand with placement of the grapes in suitable containers. The grapes undergo a drying period of about 35-45 days. Crushing: Gentle in horizontal press at low temperature. Fermentation: Vinification in steel at controlled temperature and subsequent light cryomaceration with hand pumpovers. Aging: 1 year in steel followed by 24/36 months in large Slavonian Oak barrels, with subsequent return to steel until bottling. At least 12 months in bottle before sale. Organoleptic characteristics The color of the wine is particularly intense with a ruby red hue and a purplish reflection. Its aroma is rich in red fruit, particularly ripe cherry and berries. Sensations of drying due to the Ripasso technique, a more robust and decisive tannin but particularly round and pleasant on the palate. Good spiciness with a pronounced sensation of black pepper and a particular note of warm nutmeg. Persistent finish with a clear fresh sensation of cherry and almond-like dried fruit. Finely balsamic with an intriguing mentholated note. Pairing This Valpolicella Ripasso Classico Superiore is extremely versatile in the kitchen, suitable to satisfy younger palates and perfect for moments of relaxation, accompanying appetizers and small savory pastries based on cured meats and moderately flavorful cheeses. Excellent with soppressa and salami in various Italian preparations, it pairs well with traditional cheeses from the foothill Alps, Piedmontese tomes, Monte Veronese Mezzano DOP, aged Asiago DOP, and Vezzena cheese. Intriguing with Sicilian goat cheeses from Maltese goats. It pairs well with first courses based on meat sauces, raw meat preparations of Romagnola breed or Chianina IGP. Ideal for Tuscan crostini and Piedmontese Fassona steaks.
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6 x bottles Service temperature 16 – 18° C. Alcohol content 14 %. Technical sheet Production area: Valley of Negrar, classic Valpolicella. Harvest: By hand with placement of the grapes in suitable containers. The grapes undergo a drying period of about 35-45 days. Crushing: Gentle in horizontal press at low temperature. Fermentation: Vinification in steel at controlled temperature and subsequent light cryomaceration with hand pumpovers. Aging: 1 year in steel followed by 24/36 months in large Slavonian Oak barrels, with subsequent return to steel until bottling. At least 12 months in bottle before sale. Organoleptic characteristics The color of the wine is particularly intense with a ruby red hue and a purplish reflection. Its aroma is rich in red fruit, particularly ripe cherry and berries. Sensations of drying due to the Ripasso technique, a more robust and decisive tannin but particularly round and pleasant on the palate. Good spiciness with a pronounced sensation of black pepper and a particular note of warm nutmeg. Persistent finish with a clear fresh sensation of cherry and almond-like dried fruit. Finely balsamic with an intriguing mentholated note. Pairing This Valpolicella Ripasso Classico Superiore is extremely versatile in the kitchen, suitable to satisfy younger palates and perfect for moments of relaxation, accompanying appetizers and small savory pastries based on cured meats and moderately flavorful cheeses. Excellent with soppressa and salami in various Italian preparations, it pairs well with traditional cheeses from the foothill Alps, Piedmontese tomes, Monte Veronese Mezzano DOP, aged Asiago DOP, and Vezzena cheese. Intriguing with Sicilian goat cheeses from Maltese goats. It pairs well with first courses based on meat sauces, raw meat preparations of Romagnola breed or Chianina IGP. Ideal for Tuscan crostini and Piedmontese Fassona steaks.
