Winery Colognola Ai ColliValpolicella Superiore 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 Valpolicella Superiore Ripasso from the Winery Colognola Ai Colli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valpolicella Superiore Ripasso of Winery Colognola Ai Colli in the region of Veneto is a powerful.
Food and wine pairings with Valpolicella Superiore Ripasso
Pairings that work perfectly with Valpolicella Superiore Ripasso
Original food and wine pairings with Valpolicella Superiore Ripasso
The Valpolicella Superiore Ripasso of Winery Colognola Ai Colli matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef with panang curry (red curry), country-style veal roulades with risotto or salmon and goat cheese quiche.
Details and technical informations about Winery Colognola Ai Colli's Valpolicella Superiore 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 Valpolicella Superiore Ripasso from Winery Colognola Ai Colli are 0
Informations about the Winery Colognola Ai Colli
The Winery Colognola Ai Colli is one of of the world's greatest estates. It offers 25 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
