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Stock Status: Coming Soon Per Case / Size: 12 x 750ml Intro: North of Verona, in the town of Negrar, at the Valpolicella zone’s highest point (350 m – 1,148 feet), the Le Ragose estate overlooks gentle, lush green hills. In 1969, enologists Arnaldo Galli and his wife Marta bought the 70-acre Le Ragose estate, which had been abandoned. Recognizing that many excellent vineyard sites had been abandoned in favor of more easily-farmed sites on the plains, they replanted the Le Ragose vineyards and began making Amarone and Valpolicella in as natural a way as possible. Description: The “Ripasso” method of refreshing on Amarone skins gives the “Ripasso Le Ragose” the structure and characteristics of alcohol also suitable for long aging. Vinification: 50% Corvina, 20% Rondinella, 20% Corvinone, 10% others The fruit is hand-picked and fermented in temperature-controlled stainless steel tanks with indigenous yeasts for 12-14 days. The Valpolicella wine produced in September-October is re-fermented for 15-20 days in January on the lees of the Amarone using the ripasso method. The Amarone lees and skins contain sugars and re-fermentation absorbs about 10% of Amarone, giving the wine more aromatic complexity while maintaining Valpolicella’s lighter mouthfeel. The presence of residual sugar in the pomace of Amarone Valpolicella allows the extraction of the characteristics typical of Amarone: aromas of dried fruit, alcohol and structure. Flavours: Red-ruby color with violet shades. This is a lively wine with hints of sour-black-cherry and ground cover fruits. Food Pairings: Main courses, meats, cheeses. Best enjoyed when served at 18° C. Cellaring: 5-10 years. |
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Veni, Vidi, Ridi
(I came, I saw, I laughed)