Valpolicella Ripasso Superiore
La Dama, 2016, Veneto, Italy
Corvina 50% and Corvinone 20%, Rondinella 25%, Molinara5%. Grapes are collected during the first ten days of October and they are delicately pressed. The first fermentation begins, which aims to preserve the fragrance and elegance of these grapes. At the end of February it is then left to ferment on the marcs of Amarone (ripasso technique) for about 8-10 days; this gives it character, softness and complexity. Refining is done in wooden barriques for nearly 2 years and in bottles for at least 6 months. This wine comes in case of 6 bottles.
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