David Sterza, Valpolicella Classico Superiore Ripasso (2020)

Vinification:
Alcoholic fermentation is performed with the skins for 10 days at controlled temperature. The wine is aged in the bottle until the following March, put back in the stainless steel with the Recioto lees (Ripasso style) for a second alcoholic fermentation, which lasts 10 days at controlled temperature.

 

Aging Process:
13 months, 70% Slavonian oak, 30% barriques

 

Tasting Notes:
Color: Dark ruby red
Bouquet: Intense and persistent perfume of dried blueberries and strawberries
Flavor: Balanced, soft with a long finish
Pairings: Good with pastas and red meats