Le Ragose Valpolicella Ripasso DOC 2021
The Ripasso method using fermentation on Amarone skins gives Ripasso Le Ragose the same structure and characteristics that you find in wines suitable for long-term aging. It is a dry red wine made from: 50% Corvina, 20% Rondinella, 20% Corvinone, and 10% other grapes. The grapes are hand-picked and fermented in temperature-controlled stainless steel tanks with indigenous yeasts for 12 to 14 days.
Le ragose = logo
The Valpolicella wine produced from September to October is fermented again in January for 15-20 days. This time on the lees of the Amarone using the ripasso method. The lees and skins of the Amarone contain sugars and during the refermentation about 10% of the Amarone is absorbed, which gives the wine more aromatic complexity while still retaining a lighter mouthfeel of Valpolicella. The presence of residual sugar in the pulp of the Amarone Valpolicella makes it possible to extract the typical characteristics of Amarone such as aromas of dried fruit and structure. The wine has an acidity of 5.5 to 6 grams per liter.
The grapes for the Le Ragose Valpolicella Ripasso DOC 2021 are specially selected, hand-picked, and come from vineyards that together cover 16 hectares, a few years after planting. Each hectare contains about 4200 plants. The terroir contains red & brown clay, and limestone from the Eocene.
| Alcohol: | 14.5% |
| Volume: | 75cl |
