Winery CadisVigna di Illasi Valpolicella Ripasso Superiore
Red wine
This wine is a blend of 2 varietals which are the Corvina and the Corvinone.
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 Vigna di Illasi Valpolicella Ripasso Superiore from the Winery Cadis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigna di Illasi Valpolicella Ripasso Superiore of Winery Cadis in the region of Veneto is a powerful.
Food and wine pairings with Vigna di Illasi Valpolicella Ripasso Superiore
Pairings that work perfectly with Vigna di Illasi Valpolicella Ripasso Superiore
Original food and wine pairings with Vigna di Illasi Valpolicella Ripasso Superiore
The Vigna di Illasi Valpolicella Ripasso Superiore of Winery Cadis matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of monkfish (anglerfish) à la sétoise, express veal stew in a pressure cooker or duck breast with honey-orange sauce.
Details and technical informations about Winery Cadis's Vigna di Illasi Valpolicella Ripasso Superiore.
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 Vigna di Illasi Valpolicella Ripasso Superiore from Winery Cadis are 0, 2012
Informations about the Winery Cadis
The Winery Cadis is one of of the world's great estates. It offers 31 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: Press (wine)
In red winemaking, wine made from the marcs by pressing after devatting. See goutte (wine of).
