(75) Ripasso Superiore DOC "Marogne" 2020
Origin : Italy
Appellation : Veneto
Varietals : Corvina / Corvinone / Rondinella
Alcohol : 14%
Accolades : VIVINO 4.0 / JS 92
Description :
Colour: deep ruby red
Bouquet: vinous, full-bodied, with hints of black cherry and well-ripened fruit
Palate: rounded, velvety, full-bodied and lingering
Serving suggestions: wine to be best enjoyed within 4 years from bottling, served at a temperature of 17-19°C
Vinification techniques: traditional skin fermentation followed by 10-15 days maceration. After fermentation the unpressed Amarone skins are added to Valpolicella wine, according to the traditional Valpolicella “ripasso” technique
Ageing: in oak barrels for 10-12 months, depending on the vintage, followed by a short stay in stainless steel vats
Origin : Italy
Appellation : Veneto
Varietals : Corvina / Corvinone / Rondinella
Alcohol : 14%
Accolades : VIVINO 4.0 / JS 92
Description :
Colour: deep ruby red
Bouquet: vinous, full-bodied, with hints of black cherry and well-ripened fruit
Palate: rounded, velvety, full-bodied and lingering
Serving suggestions: wine to be best enjoyed within 4 years from bottling, served at a temperature of 17-19°C
Vinification techniques: traditional skin fermentation followed by 10-15 days maceration. After fermentation the unpressed Amarone skins are added to Valpolicella wine, according to the traditional Valpolicella “ripasso” technique
Ageing: in oak barrels for 10-12 months, depending on the vintage, followed by a short stay in stainless steel vats
Origin : Italy
Appellation : Veneto
Varietals : Corvina / Corvinone / Rondinella
Alcohol : 14%
Accolades : VIVINO 4.0 / JS 92
Description :
Colour: deep ruby red
Bouquet: vinous, full-bodied, with hints of black cherry and well-ripened fruit
Palate: rounded, velvety, full-bodied and lingering
Serving suggestions: wine to be best enjoyed within 4 years from bottling, served at a temperature of 17-19°C
Vinification techniques: traditional skin fermentation followed by 10-15 days maceration. After fermentation the unpressed Amarone skins are added to Valpolicella wine, according to the traditional Valpolicella “ripasso” technique
Ageing: in oak barrels for 10-12 months, depending on the vintage, followed by a short stay in stainless steel vats