AREA: Valpolicella, Veneto, Itally.
GRAPES: 70% Corvina, (including Corvinone), 20% Rondinella and 10% Molinara.
VINIFICATION AND AGEING: Ripasso is a traditional technique that promotes a second fermentation through the wine’s contact with warm dried grape skins from which Amarone has been pressed. This practice increases slightly the alcoholic content and enriches the wine with a greater concentration of sugar, glycerine, polyphenolic substances and aromas. The wine then matures in 30-hectoliter (660 gallon) Slavonian oak barrels for 1 year and for a further six months in bottle.
COLOUR: Intense and deep ruby-red color.
BOUQUET: Ample and remarkably complex, with vinous tones and well-defi ned scents of cherries against a tenous background of chocolate.
FLAVOUR: Dry on the palate with a fine and harmonious balance, great strength and sturdy body. The aftertaste is highly persistent and delectably clean.
SERVING TEMPERATURE: Serve at 17° – 18° C. (63° – 64° F.).
FOOD MATCHES: A particularly fine accompaniment for all meat dishes, savory preparations of the rural tradition and cheeses that have been aged for moderate to long periods.
A particularly fine accompaniment for all meat dishes, savory preparations of the rural tradition and cheeses that have been aged for moderate to long periods.
Country of Origin:
Rua Quinta dos Álamos n.º 3
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