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the must fermented for seven to ten days
vintages and the post French Revolution land ownership laws
with floral and white fruit notes
this was the wine Laurent chose to show last in presenting his collection
dense tannins
Le Ragose Valpolicella Ripasso Classico Superiore 2021 skus_30184252 the must fermented for sevenThe Valpolicella wine produced in September October is re fermented for 15 20 days in January on the lees of the Amarone using the ripasso method. The Amaronelees and skins contain sugars and re fermentation absorbs about 10% of Amarone, giving the wine more aromatic complexity while maintaining Valpolicella's lighter mouthfeel. The presence of residual sugar in the pomace of Amarone Valpolicella allows the extraction of the characteristics typical of
