Benedetti Valpolicella Classico Superiore Ripasso 2016
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Valpolicella Classico Superiore Ripasso. GRAPES: 70% Corvina Veronese, 25% Rondinella 5% Molinara. AGEING: it is carried out at raising the least 18 months in barrels of small and medium oak and bottle aging for at the least 3 months. PREPARATION: The grapes are de-stemmed and pressed gently. The must and pomace obtained fermented for 8 days at 18 ° -22 ° in special containers with thermal conditioning, with frequent pumping for good extraction of color and perfumes. In the second half of March technique "ripasso" (reference) is applied to the amarone pomace.
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