LE RAGOSE VALPOLICELLA RIPASSO CLASSICO 2017 Bottle:12 it also brings out a

it also brings out a smooth creaminess initially

almost impenetrable red

stylish Claret would go perfectly with lamb and beef

Deep aromas of blue fruits

while showcasing an elegant medium-weight palate that features fragrant strawberry and bramble fruit

LE RAGOSE VALPOLICELLA RIPASSO CLASSICO 2017 Bottle:12 it also brings out aThe fruit is hand picked and fermented in temperature controlled stainless steel tanks with indigenous yeasts for 12 14 days, then re fermented for 7 days in March on the lees of the Amarone using the ripasso method. The Amarone lees and skins contain sugars and re fermentation absorbs about 10% of Amarone, giving the wine more aromatic complexity while maintaining Valpolicellas lighter mouthfeel. For Superiore designation, the wine ages one year in