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The barrel-aged Valpolicella Ripasso Superiore from the Veneto wine-growing region reveals itself in the glass in a dense shade of color. The bouquet of this red wine from Veneto delights with nuances of black cherry, plum, plum and morello cherry. If we explore the aromas further, cocoa bean, oriental spices and vanilla are added, enhanced by the influence of oak.
On the palate, the texture of this powerful red wine is wonderfully silky and dense. The Valpolicella Ripasso Superiore is wonderfully fresh and lively on the palate thanks to its pronounced fruit acidity. On the finish, this storable red wine from the Veneto wine-growing region finally delights with its considerable length. Once again, there are hints of plum and damson.
Vinification of the Antiche Terre Valpolicella Ripasso Superiore
The basis for the powerful Valpolicella Ripasso Superiore from Veneto are grapes from the Corvina, Corvinone and Rondinella grape varieties. The grapes for the Valpolicella Ripasso Superiore are harvested exclusively by hand at optimum ripeness, without the help of coarse and less selective machines. After the harvest, the grapes are immediately taken to the winery. Here they are sorted and carefully crushed. Fermentation then takes place in stainless steel tanks, small and large wooden vats at controlled temperatures. At the end of fermentation, the Valpolicella Ripasso Superiore is aged for 12 months in French oak barrels.
Recommended pairing for the Antiche Terre Valpolicella Ripasso Superiore
This Italian wine is best enjoyed at a temperature of 15 - 18°C. It goes perfectly with goose breast with ginger-red cabbage and marjoram, spicy curry with lamb or lamb ragout with chickpeas and dried figs.