||55% Corvina, 5% Croatina, 15% Rondinella, 25% Corvinone
||Hills of the Valpolicella area north of Verona (VR)
||Selection of grapes in the vineyard, gentle crushing and destemming.
||Fermentation at controlled temperature for 8-10 days. The characteristic of this product is the subsequent "ripasso" of the wine on the marcs of Amarone in the month of February. During this second fermentation both the extraction of the tannins - which ensure the longevity that characterizes this wine - and the extraction of the typical aromas of Amarone are favoured.
||After malolactic fermentation, the wine is aged for about 18-24 months, which also includes aging in medium and large barrels. After bottling the wine rests for at least 6 months in bottle.
||It is an ideal accompaniment to a winter cuisine based on game, roasted meats, tasty cheeses.
||Price Sartori Valpolicella Ripasso Superiore Regolo 2017 € 12.81