Valpolicella Ripasso Doc La Corte Del Pozzo - Fasoli

The Valpolicella Ripasso Doc La Corte Del Pozzo by Fasoli from Veneto reveals a dense, ruby red color in the wine glass. At the rim, this Italian red wine also shows a transition to garnet red. If you give it a little air by swirling, this red wine reveals a high density and fullness, which can be seen in clear stained glass windows at the edge of the glass. The nose of this red wine from Veneto is captivating with nuances of blackcurrant, mulberry, blueberry and blackberry. Its fruity character is what makes this wine so special.

This wine impresses with its elegantly dry taste. It was bottled with 2.6 grams of residual sugar. As you would expect from a wine in this price range, this Italian wine naturally delights with the finest balance despite its dryness. Taste does not necessarily need a lot of sugar. This velvety red wine is full-bodied and complex on the palate. Thanks to the balanced fruit acidity, the Valpolicella Ripasso Doc La Corte Del Pozzo flatters the palate with a pleasing sensation without lacking freshness. On the finish, this mature wine from the Veneto wine-growing region finally delights with its beautiful length. There are again hints of blackberry and blueberry.

Vinification of the Fasoli Valpolicella Ripasso Doc La Corte Del Pozzo

The powerful Valpolicella Ripasso Doc La Corte Del Pozzo from Italy is a cuvée made organically from the Corvina, Corvinone and Rondinella grape varieties. After the grape harvest, the grapes are quickly transported to the winery. Here they are selected and carefully crushed. Fermentation then takes place in small wooden vats at controlled temperatures. Fermentation is followed by maturation on the fine lees for several months before the wine is finally bottled. Once the wine is finished, the Valpolicella Ripasso Doc La Corte Del Pozzo is carefully harmonized.

Dining recommendations for the Valpolicella Ripasso Doc La Corte Del Pozzo from Fasoli

This vegan red wine from Italy is best enjoyed at a temperature of 15 - 18°C as an accompaniment to leek tortillas, spinach gratin with almonds or a potato pan with salmon.

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