Ripasso Jago Valpolicella Classico Superiore - Villa Spinosa

Ripasso Jago Valpolicella Classico Superiore - Villa SpinosaWith the Villa Spinosa Ripasso Jago Valpolicella Classico Superiore comes a first-class red wine in the wine glass. In it he reveals a wonderfully dense, ruby color. In the glass, this red wine from Villa Spinosa offers aromas of blackberry, blueberry, plum and currant, complemented by blueberry. This Italian wine convinces with its elegantly dry taste. It was bottled with exceptionally low residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Italian enchants naturally with all dryness with the finest balance. Excellent taste does not necessarily require a lot of residual sugar. On the tongue, this powerful red wine is characterized by an incredibly velvety texture. The final of this red wine from the wine-growing region of Veneto finally convinces with extraordinary reverberation. The finish is also accompanied by mineral hints of the limestone-dominated soils. Vinification of Villa Spinosa Ripasso Jago Valpolicella Classico Superiore The basis for the powerful Ripasso Jago Valpolicella Classico Superiore from Italy are grapes from the grape varieties Corvina, Corvinone and Rondinella. The grapes grow under optimal conditions in Veneto. The vines here dig their roots deep into soils of limestone. When perfect physiological ripeness is assured, the grapes for Ripasso Jago Valpolicella Classico Superiore are harvested exclusively by hand without the use of coarse and barely selective machinery. After the harvest, the grapes are immediately sent to the winery. Here they are sorted and carefully broken up. Then fermentation takes place in small wood at controlled temperatures. After the end of fermentation, the powerful Ripasso Jago Valpolicella Classico Superiore is aged for another 12 months in Slavonian oak barrels. Serving recommendation for the Ripasso Jago Valpolicella Classico Superiore from Villa Spinosa This Italian is best enjoyed tempered at 15 - 18°C. It is perfect as an accompanying wine to veal boiled beef with beans and tomatoes, lamb stew with chickpeas and dried figs, or roasted calf's liver with apples, onions and balsamic vinegar sauce .