Valpolicella Classico Superiore Ripasso DOC SECONDO MARCO

Secondo Marco's Valpolicella DOC Classico Superiore Ripasso is obtained with Corvina, Corvinone and Rondinella grapes and with a small percentage of other native grapes. After the manual harvest, the must ferments for 2 weeks on the skins during the month of September; then the "ripasso" on the Amarone skins takes place with a maceration process lasting 10 days. The final aging phase includes a total stay of 18 months in barrels and a final refinement of 6 months in the bottle.

Characteristics of this red wine

The organoleptic test shows a concentrated ruby red color with hints of black cherries and blackberries. In the mouth it is balanced and soft, enriched by a nice tannic vein.

Suggested food pairings while tasting this Venetian wine

Try it with savory land dishes such as lamb with aromatic herbs. To be served at a temperature of 18°C in a not very large glass.