CONTENT: 0,75 l
DESCRIPTION: The technique of "Ripasso" is used historically in Valpolicella, it is summed up As a wine refermentation practice of the same vintage or vintage Previous on fermented grapes of dried grapes to produce amarone. It is fundamentally aimed at strengthening and strengthening the Valpolicella, The fruit of a mixture, consisting of about 80% of Corvina Veronese, 20% of Rondinella, caressing what remained in the noble vinegars of the anus Bosan. The fermentation takes about 15 days, the Valpolicella wine So "retashed" acquires color, texture, aromas, tannins and about 1 ÷ 1.5 More alcoholic degrees than the original wine. After the final plowing of March and malolactic fermentation, the wine is started to refinement For about 12 months in French oak barriques followed by assembly In oak barrels for another 6 months. The ripening is completed by At least 8 months of rest in the bottle. Brilliant with intense and purple color. The bouquet is expressed in notes of fruits Red, cherry and spices. Full and harmonic body, integrated acidity in pleasant Velvety aftertaste with perceptions of chocolate and toasted coffee. It combines perfectly with game, grilled meat and stew over besides Very seasoned cheeses. Ideal as a wine company. To serve the Temperature of 18-20 ° C. Must be sealed at least two hours before serving.
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