Valpolicella Ripasso Costamaran

Grape varieties:
Corvina Veronese and Corvinone 70%, Rondinella 25%, Molinara 5%.

Production area:
Valpolicella Classica, vineyard Costamaran, Marano di Valpolicella valley, clay and limestone soil.

Production process:
Crushing and destemming at temperatures between 24° C – 28° C. Long maceration, malolactic fermentation and decanting of cleaning. Refermentation (RIPASSO) on Amarone lees, from which it takes color and body. Aging in large Slavonian oak barrels for about 18 months.

Alcohol:
14% Vol

Color:
Ruby red color lightly garnet

Bouquet:
Intense and complex of Morello cherry preserved in alcohol, spices and stewed prunes.

Flavor:
Complex, slightly tannic with lots of fruit on the palate.

Suggested dishes:
It’s perfect with all red meat and cheeses.

Service temperature:
18° C