Le Ragose Valpolicella Ripasso 2019

Valpolicella, Italy

Wine Details

Hand harvested in September-October. The fermentation is in stainless steel for about 10-15 days with indigenous yeasts, then the wine is stored in tanks of steel. In December/January the Valpolicella Classico wine, produced in September-October, referment on the Amarone skins (Ripasso method). The presence of residual sugar in the pomace of Amarone allows the fermentation and gives to the wine body and structure. This wine is aged in Slavonian oak barrels.

Vineyards/Region

300 meters above sea level with a south-west exposure. The soil is clay laced with magnesium, calcium and iron on a tuffaceous subsoil which drains easily. The vineyards are newly planted to as old as 40 years. There are 3,200 plants per hectare. Le Ragose is 100% estate grown grapes.

Tasting Note

Fresh delicate red fruit aromas such as currant, strawberry and black cherry. Dry with a medium body. It is surprisingly complex with intense mature berry flavor interwoven with hints of dried figs, cocoa powder, coffee and minerals. The finish is extremely long, dry and satisfying. This is a Ripasso of great elegance and longevity.

Food Pairing

Excellent with pasta dishes with ragù, mushroom risotto, dishes with game such as pheasant, boar or deer. Good with aged cheese dishes like gorgonzola cheese and radicchio.

Varietal

50% Corvina, 20% Rondinella, 20% Corvinone, 10% other old local varieties.

Ratings & Awards