GOLD MEDAL AT MUNDUS VINI 2013

Read the great Yvonne Lorkin review in the Herald (22/8/2015)

VINIFICATION AND AGEING:

Ripasso is a traditional technique that promotes a second fermentation through the wine’s contact with warm dried grape skins from
which Amarone has been pressed. This practice increases slightly the alcoholic content and enriches the wine with a greater concentration
of sugar, glycerine, polyphenolic substances and aromas. The wine then matures in 30-hectoliter (660 gallon) Slavonian oak barrels for 1
year and for a further six months in bottle.
COLOUR:
Intense and deep ruby-red colour.
BOUQUET:
Ample and remarkably complex, with vinous tones and well-defined scents of cherries against a tenuous background of chocolate.
FLAVOUR:
Dry on the palate with a fi ne and harmonious balance, great strength and sturdy body. The aftertaste is highly persistent and delectably clean.
SERVING TEMPERATURE:
Serve at 17° – 18° C. (63° – 64° F.).
FOOD MATCHES:
A particularly fi ne accompaniment for all meat dishes, savory preparations of the rural tradition and cheeses that have been aged for
moderate to long periods.