The best serving temperature is between 16-18°.Description
Buglioni's Valpolicella Ripasso Classico Superiore is an intense and elegant wine.
The vinification is carried out by macerating and pressing the destemmed grapes, fermenting at a controlled temperature of 28°C. The must, obtained from the freshly pressed grapes is added back to the Amarone marc in January, and undergoes a second fermentation. The wilted grapes are vinified in November and macerate in contact with the skins for 20 days. The two wines - the Ripasso and the wine made from the wilted grapes - are then blended.
The wine is aged for 12 months in tonneaux and 50 hl barrels. It is then aged in bottle for a further 6 months before being sold.
Dark ruby colour. Intense and elegant aromas of ripe fruit and spices, with a slight scent of vanilla and tobacco. Persistent and warm taste, velvety and harmonious. It is perfect as an accompaniment to traditionally cooked meats, medium or mature cheeses.
