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Valpolicella Ripasso, Castelforte

Castleforte


After a careful selection of Valpolicella grapes with high sugar content, vinification takes place with the "Ganimede" system where the grape skins and wine are continuously mixed in order to extract color and tannins. During the winter, Valpolicella wine is passed over the skins remaining from the production of Amarone using the traditional “Ripasso” tecnique, wich increases the alcohol, body and perfumes of the wine. The resulting wine will is aged parlty in stainless steel and partly in oak wood casks for 12 months.

 

Production area
Valpolicella Ripasso D.O.C

Varieties
Corvina, Rondinella, Corvinone, others

Description
During the winter, Valpolicella wine (made from Corvina, Corvinone and Rondinella grapes) is passed over the skins remaining from the production of Amarone using the traditional “Ripasso” technique, which increases the alcohol, body and perfumes of the wine. Aged in oak, this wine is dry and full-bodied with a complex perfume of cherries, red fruits and spices.

Food Pairings
Roast and Grilled Meat, Stews and Mature Cheeses

Product Details

ABV: 14%
Serving emp 18-20 ° C. 
Laydown

3-5yrs

Volume

75cl

 

Vendor: Castleforte



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