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TENAZIO Valpolicella Classico Superiore Ripasso DOC

GRAPE VARIETIES

Corvina, Rondinella, Molinara

PRODUCTION AREA

Valpolicella Classica high hill about 600 mt asl.

VINIFICATION PROCESS

Re-fermentation of the Valpolicella Classico on the residual marc of Amarone and Recioto in oak vats.

AGEING

48 months in oak barrels 25 hl.

BOTTLING

About 48 months after fermentation, than in bottle for 4 years.

ORGANOLEPTIC QUALITIES

Colour: dark ruby red.
Aroma: fresh fruit, morello cherry, pomegranate, forest fruits with a slight hint of jam.
Taste: full, soft, balanced, full-bodied, persistent.

SERVING TEMPERATURE

18-20 °C

SERVING SUGGESTION

Perfect with grilled red meats, stews, roasts and game. Excellent also with aged cheeses.

Awards 2010 ›

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