Pasqua – FP Valpolicella Ripasso DOC

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.