Bolla Valpolicella Ripasso 750ml

Bolla

₱1,800 

This product is currently sold out.

Please fill in the form below if you'd like to be notified when it becomes available.

Production Area: Valpolicella Classico zone, near the village of Jago, Italy. Grape Varieties: 70% Corvina and Corvinone, 30% Rondinella. Description: Intense ruby-red in color with notes of spice and dark fruit, well balanced, with fl avors of wild berries on the fi nish. Ripe hand-harvested grapes are crushed and fermented preserving typical fresh and young character. Before the start of fermentation, the grapes undergo a cold pre-fermentation process for about 5 days, total contact with the skins lasts about 20 days. When drawn off , the highly aromatic Valpolicella has obtained good color and structure. It is stored cold for approximately 4 months before undergoing the ÒripassoÓ process, which entails fermenting the wine on Amarone must for approximately 20 days to increase color, aroma, body, and fruit fl avor. e wine is then aged for approximately 18 months in both casks and barrels to add structure and refi nement, and an additional 1 month in the bottle before release. Excellent with roasts, stews, rich pastas and aged cheeses.

Bolla Valpolicella Ripasso 750ml

Bolla

₱1,800 

This product is currently sold out.

Please fill in the form below if you'd like to be notified when it becomes available.

Production Area: Valpolicella Classico zone, near the village of Jago, Italy. Grape Varieties: 70% Corvina and Corvinone, 30% Rondinella. Description: Intense ruby-red in color with notes of spice and dark fruit, well balanced, with fl avors of wild berries on the fi nish. Ripe hand-harvested grapes are crushed and fermented preserving typical fresh and young character. Before the start of fermentation, the grapes undergo a cold pre-fermentation process for about 5 days, total contact with the skins lasts about 20 days. When drawn off , the highly aromatic Valpolicella has obtained good color and structure. It is stored cold for approximately 4 months before undergoing the ÒripassoÓ process, which entails fermenting the wine on Amarone must for approximately 20 days to increase color, aroma, body, and fruit fl avor. e wine is then aged for approximately 18 months in both casks and barrels to add structure and refi nement, and an additional 1 month in the bottle before release. Excellent with roasts, stews, rich pastas and aged cheeses.

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