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€ 15,56 for 750ml
The Ripasso technique is a method used in Valpolicella to collect all the goodness that remains in the dried grape that goes through pressing to produce Amarone. The pressed pomace is placed in contact with that of Valpolicella Superiore and left there for 8 days at a temperature of 15 - 18°C where a second fermentation takes place. The wine obtained is aged in 20hl barrels for 12 months. The grape blend consists of Corvina 70%, Rondinella 20%, Molinara, and other native varieties 10%.
The Ripasso from Speri is particularly elegant while presenting a prestigious structure with a particularly thick tannin component, although well integrated into the body of the wine. Rich in aromas of red and slightly dried fruits. Cherry and black spice with a slight balsamic green component. On the palate, it is fresh and rich with a nice glyceric component that makes it rounder. The finish is decidedly soft and fruity.
Alcohol. 13.5% Vol.
Pairing. Grilled red meats and Chianina IGP meat cuts. Medium-aged cheeses made from cow's milk. Bolognese lasagna and other dishes based on red meat.
Serving temperature. 15°C
€ 15,56
for 750ml
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Veneto
Valpolicella Superiore Ripasso DOC 2012
