| Grape varieties |
Corvina, Molinara, 45% Rondinella, Corvinone |
| Vinification |
Fermentation at room temperature. The wine is racked after ten days with a residual sugar content of 20 g/l, it is decanted from the coarse lees. |
| Ageing |
In March, 80% of the wine referments over the Amarone marc for a week. After racking, it is blended with the remaining 10% after about another week and placed to age in 700-litre Styrian oak tonneaux. It remains 36 months to age in the barrels. Once bottled, it is left ageing for three months before marketing. |
| Pairing |
It accompanies red meat dishes, game and aged cheeses. |
| On offer |
Price Tommaso Bussola Valpolicella Ripasso Classico Superiore Ca' del Laito 2018 € 21.57
ex VAT
|