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TENAZIO Valpolicella Classico Superiore Ripasso DOC

GRAPE VARIETIES

Corvina, Rondinella, Molinara

PRODUCTION AREA

Valpolicella Classica

VINIFICATION PROCESS

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

AGEING

In oak barrels for a minimum of 24 months.

BOTTLING

About 36 months after harvesting.

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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