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Stock Status: Private Order Only 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: Sweet wine locally known as “Recioto Scapŕ”, a Recioto which continues the fermentation of sugars to 20-30 g/l, to be no longer a Recioto, nor sufficiently dry to be able to boast of the name of Amarone. It is produced only when fermentation stops spontaneously and the wine has the desired characteristics. Vinification: 50% Corvina, 20% Corvinone, 20% Rondinella, 10% other authorized varieties Harvest: Grapes manually selected, and placed in plastic trays directly in the vineyard. Drying at controlled humidity and temperature, from the end of December to January. Vinification: In red after destemming. Fermentation in stainless steel for about 10-12 days with indigenous yeasts. Food Pairings: Cheeses, Stewed red meat, Chocolate cakes, Almonds and Dry pastries, or for tasting. |
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Veni, Vidi, Ridi
(I came, I saw, I laughed)