Pasqua – FP Valpolicella Ripasso DOC

R330.00

Wine made using the Ripasso technique to achieve the maximum expression of the Corvina, Rondinella, Corvinone and Negrara grapes. After long maceration on the skins, it remains in stainless steel until February before being pumped over the pomace from the vinification of the Amarone. This causes a new fermentation, which increases the body and aromas of the wine. It is then transferred into barrels of various sizes for 8 months prior to bottling. This wine displays assertive aromas of morello cherries, but also of blueberries and currants, which give way to liquorice notes and toast-like hints. A rich and full-bodied wine, with sweet and round tannins on the palate. Excellent with savory first course dishes or meat, such as roast lamb, barbecued meats and seasoned cheese. Serve at 18-20°C.

21 in stock

Product Size: 750 ml
SKU: PASQ/RIP/18 Categories: , ,

Description

Wine made using the Ripasso technique to achieve the maximum expression of the Corvina, Rondinella, Corvinone and Negrara grapes. After long maceration on the skins, it remains in stainless steel until February before being pumped over the pomace from the vinification of the Amarone. This causes a new fermentation, which increases the body and aromas of the wine. It is then transferred into barrels of various sizes for 8 months prior to bottling. This wine displays assertive aromas of morello cherries, but also of blueberries and currants, which give way to liquorice notes and toast-like hints. A rich and full-bodied wine, with sweet and round tannins on the palate. Excellent with savory first course dishes or meat, such as roast lamb, barbecued meats and seasoned cheese. Serve at 18-20°C.

Additional information

Wine Region

Veneto

Appellation

Valpolicella Ripasso DOC

Wine Estate

Pasqua

Wine Cultivar

Corvina, Negrara, Rondinella

Vintage

2018

Food Pairing

Chicken Roast – Poultry in general, Lamb Roast, Mushroom based dishes (soup/pasta/sauce), Peking Duck, Red Meat Braai/Barbecue

Size

750 ml

Wine Style

Full-bodied, Rich, Spicy

Suggested for

Classic Wines, Friendly Evening

VARIETY: Friulano
YIELD/HECTARE: 60 quintals
HARVEST PERIOD: End of September
VINEYARD PRACTICES: Manual
FERMENTATION VATS: Classic stainless steel fermenters
FERMENTATION TEMPERATURE: 15°C-18°C
ALCOHOL BY VOLUME: 13.5% vol.
LENGTH OF FERMENTATION: 15 – 20 days
MALOLACTIC FERMENTATION: None
MATURATION METHOD: stainless steel
LENGTH OF MATURATION: 6 months in stainless steel