Valpolicella Ripasso DOC Classico Superiore bio - Le Bertarole
€ 21,90
per 750ml
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The Ripasso technique is a particular winemaking system in which the pomace of Amarone is placed in contact with Valpolicella Superiore.
It is a delicate process and must be respectful of the wine it comes into contact with so that its quality is not altered, but rather its structure, aromatic complexity, and tannic component are enhanced.
After pressing, the pomace from Amarone and Recioto is passed over the Valpolicella Superiore from the previous vintage and remains in contact for a period of about 10 - 15 days at around 15 °C.
Subsequently, the wine is separated, and the repassed wine is placed in new barrels and barriques for a period of two years. Finally, it is rested in the bottle for 6 months.
This Valpolicella Ripasso DOC bio Le Bertarole is elegant and not at all overstructured, with a nice harmony of components and a good balance that does not excessively highlight the tannins and envelops with a more pronounced glyceric component.
Fresh, sapid, and above all clear, it has a pleasant smoothness on the palate. It is not at all sycophantic and maintains its personality and character. Well-spiced and rich in fruity aromatic components with a distinct sensation of sour cherry. Finish of dried fruit with balsamic notes.
Pairings. Excellent as an aperitif for a nice glass in company, paired with savory appetizers, traditional cured meats from the Padania region, soppressa, and others like pancetta, coppa, or mortadella. It also pairs well with savory tarts and egg dishes. With medium-aged cheeses, particularly goat cheeses. It also pairs well with first courses based on meat sauces.
Alcohol: 14%
Serving temperature: 13 - 15 °C
€ 21,90
per 750ml
di anidride carbonica risparmiati all'anno
of carbon dioxide saved each year
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