Winery Ceschi BrugnoliFratiela Valpolicella Ripasso
Red wine
This wine is a blend of 3 varietals which are the Corvina, the Molinara 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 Fratiela Valpolicella Ripasso from the Winery Ceschi Brugnoli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fratiela Valpolicella Ripasso of Winery Ceschi Brugnoli in the region of Veneto is a powerful.
Food and wine pairings with Fratiela Valpolicella Ripasso
Pairings that work perfectly with Fratiela Valpolicella Ripasso
Original food and wine pairings with Fratiela Valpolicella Ripasso
The Fratiela Valpolicella Ripasso of Winery Ceschi Brugnoli matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of german recipe for marinated meat: sauerbraten, vitello alla genovese (roast veal with sponge cake) or venison leg in casserole.
Details and technical informations about Winery Ceschi Brugnoli's Fratiela Valpolicella Ripasso.
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 Fratiela Valpolicella Ripasso from Winery Ceschi Brugnoli are 2014, 0
Informations about the Winery Ceschi Brugnoli
The Winery Ceschi Brugnoli is one of of the world's greatest estates. It offers 4 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: Alcooleux
Said of a wine dominated by the presence of alcohol.
