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Stock Status: Private Order Only Per Case / Size: 6 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: After 50 years of work in the vineyards and in the cellar, the first Riserva of Le Ragose is out on the market. This wine is something special for our most passionate clients. Vinification: 50% Corvina, 20% Rondinella, 20% Corvinone, 10% other authorized grapes. The grapes are harvested by hand, directly in the vineyard during the month of September, and placed directly into small plateaux, on single layer, until December. This process is called "Appassimento". Vinification: Fermentation of a special concentrate mass in stainless steel for 18/36 months. Usually this wine becomes an “Ammandorlato” or “Recioto scapá”, that is the historical sweet brother of the Amarone. For some years now the climate has been hotter and drier allowing this kind of concentrations. The wine is aged in barrels of Slavonian oak for 10 Hl for years in order to reach the perfect evolution of the sugars. Flavours: Intense, extraordinarily powerful, with black cherry jam, spices and notes of cherry liqueur resulting from evolved sugars. Dense and harmonious it’s rich, dry, but soft to the palate, with silky tannins that allow a long development in the bottle. Food Pairings: Wild game birds, Wild goat, Risotto all’Amarone, Gorgonzola cheese, Dark chocolate desserts, Cheesecakes, Hazelnut and Almond desserts. Serving temperature: 18°C - 20°C |
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Veni, Vidi, Ridi
(I came, I saw, I laughed)