6 x bottles Serving temperature: 16 – 18° C. Alcohol content: 14 % Technical sheet Production area: Negrar Valley, classic Valpolicella. Blend: 1.2 kg of fresh grapes, with light drying for 35/45 days (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvesting: By hand with grapes placed in suitable containers. The grapes are subjected to a drying period of about 35-45 days. Crushing: Soft in horizontal press at low temperature. Fermentation: Winemaking in steel at controlled temperature followed by slight cryomaceration with manual punching down. 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 wine's color is particularly intense with a ruby red hue and a violet reflection. Its aroma is rich in red fruit, particularly ripe cherry and berries. Sensations of drying due to the Ripasso technique, fuller-bodied and firm tannin but particularly round and pleasant on the palate. Good spice with a distinct sensation of black pepper and a special hint of warm nutmeg. Persistent finish with a noticeable fresh sensation of cherry and blanched dried fruit. Finely balsamic with an intriguing menthol note. Pairing This Valpolicella Ripasso Classico Superiore is extremely versatile in the kitchen, suitable to satisfy younger palates and perfect for relaxing moments, complementing appetizers and small savory pastries based on cured meats and moderately flavored cheeses. Excellent with soppressa and salami in various Italian preparations, it pairs pleasantly with traditional cheeses from the foothills of the Alps, Piedmontese tomes, Monte Veronese Mezzano DOP, aged Asiago DOP, and alpine Vezzena. Intriguing with Sicilian goat cheeses from Maltese goats. It goes well with first courses based on meat sauces, chopped meat from Romagnola breed or IGP Chianina. Ideal for Tuscan crostini and Piedmontese Fassona steaks.
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6 x bottles Serving temperature: 16 – 18° C. Alcohol content: 14 % Technical sheet Production area: Negrar Valley, classic Valpolicella. Blend: 1.2 kg of fresh grapes, with light drying for 35/45 days (Corvina gentile, Corvina grossa, Rondinella, Molinara). Harvesting: By hand with grapes placed in suitable containers. The grapes are subjected to a drying period of about 35-45 days. Crushing: Soft in horizontal press at low temperature. Fermentation: Winemaking in steel at controlled temperature followed by slight cryomaceration with manual punching down. 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 wine's color is particularly intense with a ruby red hue and a violet reflection. Its aroma is rich in red fruit, particularly ripe cherry and berries. Sensations of drying due to the Ripasso technique, fuller-bodied and firm tannin but particularly round and pleasant on the palate. Good spice with a distinct sensation of black pepper and a special hint of warm nutmeg. Persistent finish with a noticeable fresh sensation of cherry and blanched dried fruit. Finely balsamic with an intriguing menthol note. Pairing This Valpolicella Ripasso Classico Superiore is extremely versatile in the kitchen, suitable to satisfy younger palates and perfect for relaxing moments, complementing appetizers and small savory pastries based on cured meats and moderately flavored cheeses. Excellent with soppressa and salami in various Italian preparations, it pairs pleasantly with traditional cheeses from the foothills of the Alps, Piedmontese tomes, Monte Veronese Mezzano DOP, aged Asiago DOP, and alpine Vezzena. Intriguing with Sicilian goat cheeses from Maltese goats. It goes well with first courses based on meat sauces, chopped meat from Romagnola breed or IGP Chianina. Ideal for Tuscan crostini and Piedmontese Fassona steaks.
