Winery Ca' RugateValpolicella Ripasso Superiore Campo Bastiglia
Red wine
This wine is a blend of 3 varietals which are the Corvina, the Corvinone and the Rondinella.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or game (deer, venison).
Taste structure of the Valpolicella Ripasso Superiore Campo Bastiglia from the Winery Ca' Rugate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valpolicella Ripasso Superiore Campo Bastiglia of Winery Ca' Rugate in the region of Veneto is a powerful.
Food and wine pairings with Valpolicella Ripasso Superiore Campo Bastiglia
Pairings that work perfectly with Valpolicella Ripasso Superiore Campo Bastiglia
Original food and wine pairings with Valpolicella Ripasso Superiore Campo Bastiglia
The Valpolicella Ripasso Superiore Campo Bastiglia of Winery Ca' Rugate matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of kig ar farz breton, venison bourguignon or duck breast with honey, potato and onion with garlic.
Details and technical informations about Winery Ca' Rugate's Valpolicella Ripasso Superiore Campo Bastiglia.
Discover the grape variety: Corvina
Slender, fresh reds with a clear ruby robe, fine tannins and lively acidity, showing aromas of sour cherry, bitter almond, spice and a characteristically bitter finish. Vinified as light, gulpable reds (Bardolino DOC, Valpolicella DOC), powerful and concentrated through appassimento (Amarone della Valpolicella DOCG) and sweet (Recioto della Valpolicella DOCG). An autochthonous Venetian variety from Lake Garda and the Valpolicella.
Last vintages of this wine
The best vintages of Valpolicella Ripasso Superiore Campo Bastiglia from Winery Ca' Rugate are 0
Informations about the Winery Ca' Rugate
The Winery Ca' Rugate is one of of the world's great estates. It offers 34 wines for sale in the of Valpolicella Ripasso to come and discover on site or to buy online.
The wine region of Valpolicella Ripasso
Venetian wine at the crossroads of Valpolicella and Amarone: signature Corvina as the royal red with Rondinella and Molinara — dense garnet robe and fleshy profile with notes of black cherry, cooked plum, cocoa, sweet spices and a balsamic touch, round tannins and a long finish. Emblematic method: second fermentation of Valpolicella on Amarone pomace ("ripasso"), gaining body, alcohol (13-15°) and complexity. DOC (2010), Veronese hills, limestone and basalt.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
