Le Ragose Valpolicella Ripasso Superiore


A dark ruby-red color, with the fragrance of pepper, fruit marmalade (cherries, prunes) and spices, licorice and ginger. Excellent with roasted meats and cheeses.

In stock

SKU: 821971 Categories: , , Tag:

The Valpolicella wine produced in September-October is re-fermented for 15-20 days in January 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 Valpolicella’s lighter mouthfeel. The presence of residual sugar in the pomace of Amarone Valpolicella allows the extraction of the characteristics typical of Amarone: aromas of dried fruit, alcohol and structure.

Additional information

Grape Varietal

Reviews (0)


There are no reviews yet.

Be the first to review “Le Ragose Valpolicella Ripasso Superiore”

Your email address will not be published. Required fields are marked *