Wine Appellation: Valpolicella Ripasso DOC Superiore
Grapes Variety: Corvina Veronese and Rondinella?
Production Area: Verona and province
Vinification: This excellent wine is obtained using an ancient method known as "Ripasso", where Valpolicella is passed through oak barrels to which the less and grape pressing of Amarone are added. Pressing and destemming of the grapes at fermentation temperature between 22° and 28°C. The maceration occurs for 10 days, followed by a second fermentation on Amarone's marcs.
Ageing in oak barrels.
Colour: Intense ruby red colour
Bouquet: Marked floral scents with hints of forest fruits and jam
Taste: To the palate, it is rich and soft
Roast meats, pairs well with all different types of game.
It is also perfect with fermented and aged cheeses.
Serving temperature: 18°C
Alcohol content: 14% vol
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