Grape varieties |
45% Rondinella, Corvina, Corvinone, Molinara |
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 2019 £ 24.84
inc VAT
|