Le Guaite di Noemi Valpolicella Superiore Ripasso DOC 2012
GRAPE: 35% Corvina, 35% Corvinone, 20% Rondinella, 10% Oseleta
VINIFICATION: Harvest take place at the end of September, after 30-40 days of withering the grapes are destemmed, crushed and cold soaked, followed by temperature-controlled fermentation in stainless steel tank with cultivated yeasts and simultaneous malolactic fermentation, second fermentation with Amarone pomace.
The wine is than aged in second passage French oak barriques for about 36 months followed by a long bottle ageing until ready.
TASTING NOTES:Ripasso della Valpolicella by Le Guaite di Noemi has an intense ruby red color with garnet reflections. The nose reveals notes of cherry, berry, vanilla, chocolate and pepper with balsamic touches. The palate is soft and seductive, balanced by sapidity and acidity that give optimal freshness.
HOW AND WHEN: Excellent in combination with roasted meat, game and aged cheeses.
Serving at 16-18 C
GRAPE: 35% Corvina, 35% Corvinone, 20% Rondinella, 10% Oseleta
VINIFICATION: Harvest take place at the end of September, after 30-40 days of withering the grapes are destemmed, crushed and cold soaked, followed by temperature-controlled fermentation in stainless steel tank with cultivated yeasts and simultaneous malolactic fermentation, second fermentation with Amarone pomace.
The wine is than aged in second passage French oak barriques for about 36 months followed by a long bottle ageing until ready.
TASTING NOTES:Ripasso della Valpolicella by Le Guaite di Noemi has an intense ruby red color with garnet reflections. The nose reveals notes of cherry, berry, vanilla, chocolate and pepper with balsamic touches. The palate is soft and seductive, balanced by sapidity and acidity that give optimal freshness.
HOW AND WHEN: Excellent in combination with roasted meat, game and aged cheeses.
Serving at 16-18 C
GRAPE: 35% Corvina, 35% Corvinone, 20% Rondinella, 10% Oseleta
VINIFICATION: Harvest take place at the end of September, after 30-40 days of withering the grapes are destemmed, crushed and cold soaked, followed by temperature-controlled fermentation in stainless steel tank with cultivated yeasts and simultaneous malolactic fermentation, second fermentation with Amarone pomace.
The wine is than aged in second passage French oak barriques for about 36 months followed by a long bottle ageing until ready.
TASTING NOTES:Ripasso della Valpolicella by Le Guaite di Noemi has an intense ruby red color with garnet reflections. The nose reveals notes of cherry, berry, vanilla, chocolate and pepper with balsamic touches. The palate is soft and seductive, balanced by sapidity and acidity that give optimal freshness.
HOW AND WHEN: Excellent in combination with roasted meat, game and aged cheeses.
Serving at 16-18 C