Using the Ripasso technique we obtain the maximum expression of the Corvina, Rondinella, Corvinone and Negrara grapes, in order to produce this wine labelled Valpolicella Superiore D.O.C.. After long maceration on the skins, it remains in stainless steel until February before being pumped over the pomace from the vinification of the Amarone. This causes a new fermentation, which increases the body and aromas of the wine. It is then transferred into barrels of various sizes for 8 months prior to the final blend being prepared. After bottling, it undergoes another long period of maturation. Coming as it does from the valley of the cherry trees, the Valpantena, this wine displays assertive aromas of morello cherries, but also of blueberries and currants, which give way to liquorice notes and toast-like hints.
Ruby-red, this wine offers intense aromas of wild cherries, redcurrant and hints of toasting. A rich and full-bodied wine, with sweet and round tannins on the palate.
Excellent with savory first course dishes or meat, such as roast lamb, barbecued meats and seasoned cheese. Serve at 18-20°C.
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