LE RAGOSE VALPOLICELLA RIPASSO CLASSICO 2017 sku_2011013-1 Serve at 17 - 18°C

Serve at 17 - 18°C with traditional food such as shepherd's pie

8 hectare vineyard of Clos Manou is planted to 45% Cabernet Sauvignon

calling to mind the meringue on top of lemon squares

This stunner of a wine pairs beautifully with soft cheeses and shellfish

The wine has good acidity all the way thru and ends on the tart side with grapefruit flavors

LE RAGOSE VALPOLICELLA RIPASSO CLASSICO 2017 sku_2011013-1 Serve at 17 - 18°CThe 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