Valpolicella Superiore Ripasso D.O.C. Cecilia Beretta

VINEYARDS Hillside, northeastern Verona. SOIL Clay and limestone. COMPOSITION Corvina 65%, Rondinella 20%, Negrara 10%, Corvinone 5%. WINEMAKING The grapes are pressed and destemmed, then macerated on the skins for 15 days, with remontages and fermentation at controlled temperature of 24-25° C. Placed in steel tanks until February, the product is then left on the skins of the Amarone where it ferments again, enhancing the structure and aromas of the wine. Later, it is transferred to barriques of various capacity and toasting, where it stays for 12 months. Fining in bottle for 8-12 months. STYLE Granate-red, with intense fragrances of wild cherries and underbush and hints of toasting. A rich, full-bodied wine, round and smooth on the palate. FOOD PAIRINGS Excellent to accompany a typical Sunday roast or barbequed dishes. Try it with bolognese sauce pasta and mature cheeses. Serve at 16-18°C.