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Stock Status: SOLD OUT 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 selection in the vineyard, and the practice of pre-drying the grapes for 20-30 days, give this wine, aged in French oak barrels, the characteristics of the structure, concentration and alcohol that differentiate it from traditional Valpolicella. Vinification: 50% Corvina, 20% Rondinella, 20% Corvinone, 10% other authorized grapes. Picked up by hand in trays directly in the vineyard. In September-October, in red, after destemming. Fermentation in stainless steel for about 10-15 days with indigenous yeasts. Following aging in new oak barrels (Allier, Troncais, Vosges) for about 24/36 months. Flavours: Ruby deep purple but bright and lively, very fresh, diverse and intriguing, nuanced. Read sweet notes from grapes dried, wild notes recalling the undergrowth, herbs, cherry and dried plum, hints of leather, black licorice. Food Pairings: Roast with tasty sauces, Grilled meats, Red meat, Hard cheese, Wild game, Wild birds. Serving temperature: 18° C. Cellaring: 10 - 15 years. |
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Veni, Vidi, Ridi
(I came, I saw, I laughed)