WINEMAKER'S NOTES:
Wine made with the “ripasso” technique: this is a a double fermentation of the Valpolicella on the Amarone pomace. Full-bodied, structured, enveloping and persistent. It goes well with pasta dishes, to grilled meat, roasts and game.
Production area: NEGRAR (Classic and Historic Valpolicella).
Grapes: Corvina, Corvinone, Rondinella, Oseleta, Negrar.
Kilograms of grapes: 3 kg/vineyard
Fading: The grapes of Valpolicella Classico is given a month of drying to give more texture and taste to the wine.
Winemaking: The ripasso of the technique is to brush up on Valpolicella Classico on marc of Recioto / Amarone so that it can make a second fermentation and become more full, fragrant and full-bodied.
Alcohol content: 14% Vol.
Organoleptic test: Red garnet, characteristic scent (old style) with fine spiciness with clear references to fruity. In the mouth rightly acid but not fruity, dry and saggy in the middle palate. Very persistent.
Accompaniments: Suitable with meat dishes.
Service temperature: Between 16 and 18°C.
