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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