STEFANO ACCORDINI – Valpolicella Ripasso Superiore Doc Bio 2019

Techniques
The grapes are harvested by hand, then crushed and de-stemmed. Fermentation begins at a temperature of 22°C, allowing the correct "Ripasso" technique to be used on the Amarone marc with contact with the skins. This gives the wine more colour, softness and structure. Finally, the Ripasso matures for some time in oak barrels.

Notes
Sensation
Colour: intense ruby red ;
Nose: intense, fine and airy, with hints of spice and vanilla;
Taste: warm, full-bodied with hints of dried fruit.

Wine pairing
Perfect for all occasions, especially Italian hors d'oeuvres, meat and fish dishes.

Grapes
Corvina Veronese, Corvinone, Molinara

Serving temperature
Serve at a temperature of 17°C-18°C, taking care to uncork the bottle at least 1 hour in advance.

Alcohol content
14% Vol