Valpolicella Superiore Ripasso doc

The oenological technique used involves the “repass” of Valpolicella wine on the fermented grape marc from the dried grapes used for the production of Amarone and Recioto. Originally it was a quick passage of vintage Valpolicella on the grape marc. Today, however, this contact tends to be prolonged, causing a second slow fermentation and obtaining a wine that is much richer than the original. After months of maturing in large barrels and then in the bottle, a wine with a nice ruby color is discovered, clear and very bright, with ruby-garnet nail of excellent hold. The nose is marked by the memories of sour cherries, dried plums, undergrowth, cloves, precious oak, cinnamon and licorice root. A broad, enveloping and aristocratic olfactory profile. In the mouth, however, it shows a nice concentration, a silky and velvety tannic texture and a very dynamic acidity. The whole, however, perfectly balanced by an important alcoholic heat. Long and clean, its finish makes it perfect for different combinations. Pasta with meat sauces, semi-ripened cheeses and cold cuts.