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where dark cherry liqueur and caramelized cola flavors also arise
His passion for handcrafted spir its is evidenced by his attention to detail
clove and tobacco leaf notes
Deep aromas of blue fruits
LE RAGOSE VALPOLICELLA RIPASSO CLASSICO 2017 Bottle:12 where dark cherry liqueur andThe 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
