Ripasso Jago Valpolicella Classico Superiore - Villa Spinosa

Ripasso Jago Valpolicella Classico Superiore - Villa SpinosaWith the Villa Spinosa Ripasso Jago Valpolicella Classico Superiore, a top-class red wine is poured into the glass. It reveals a wonderfully dense, ruby-red color. In the glass, this red wine from Villa Spinosa offers aromas of blackberry, blueberry, plum, and currant, complemented by additional blueberry notes. This Italian wine impresses with its elegantly dry flavor profile. It was bottled with an exceptionally low residual sugar content. This is a genuine quality wine that clearly stands out from simpler qualities and, despite its dryness, captivates with its fine balance. Excellent taste does not necessarily require much residual sugar. On the palate, this powerful red wine is characterized by an incredibly velvety texture. The finish of this wine from the Veneto wine region finally impresses with an extraordinary lingering aftertaste. The finish is also accompanied by mineral hints from the limestone-dominated soils. Vinification of Villa Spinosa Ripasso Jago Valpolicella Classico Superiore The basis for the robust Ripasso Jago Valpolicella Classico Superiore from Italy is grapes from the varieties Corvina, Corvinone, and Rondinella. The grapes grow under optimal conditions in Veneto. The vines root deeply in limestone soils here. Once physiological ripeness is ensured, the grapes for the Ripasso Jago Valpolicella Classico Superiore are harvested exclusively by hand, without the use of rough and minimally selective machines. After the harvest, the grapes are immediately taken to the winery. They are sorted and gently crushed. Subsequently, fermentation takes place in small wood tanks at controlled temperatures. After fermentation ends, the powerful Ripasso Jago Valpolicella Classico Superiore is matured for an additional 12 months in barrels made of Slavonian oak. Food pairing recommendations for the Ripasso Jago Valpolicella Classico Superiore from Villa Spinosa This Italian wine is best enjoyed at a temperature of 15 - 18°C. It pairs perfectly as an accompanying wine to veal sirloin with beans and tomatoes, lamb ragout with chickpeas and dried figs, or fried veal liver with apples, onions, and balsamic sauce.