VALPOLICELLA RIPASSO CLASSICO SUPERIORE

Type of winemaking: Destemming
Indigenous yeast fermentation
Crushing
Harvesting by hand/Hand-picked harvest
Traditional winemaking

Current distribution network(s): Café / Hotel / Restaurant
Wine shop
Broker / Sales agent
Retailer
Organic Retailer
Exporter
GMS
Importer
Wine merchant / Broker

Tasting notes: A deep ruby colour. An intense and clear aroma with hints of spices and peculiar notes given by the second fermentation on Amarone skins (Ripasso method). On the palate a good alcohol content, a medium-low acidity and evolved tannins. A full-bodied, structured, sapid, persistent, well-balanced wine.