Winery De StefaniBailo Valpolicella Ripasso
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 with a lot of tannins present in the mouth.
This wine generally goes well with beef, veal or game (deer, venison).
Taste structure of the Bailo Valpolicella Ripasso from the Winery De Stefani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bailo Valpolicella Ripasso of Winery De Stefani in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Bailo Valpolicella Ripasso of Winery De Stefani in the region of Veneto often reveals types of flavors of oak, black fruit.
Food and wine pairings with Bailo Valpolicella Ripasso
Pairings that work perfectly with Bailo Valpolicella Ripasso
Original food and wine pairings with Bailo Valpolicella Ripasso
The Bailo Valpolicella Ripasso of Winery De Stefani matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef with garlic, potjevleesch or pheasant casserole with cabbage.
Details and technical informations about Winery De Stefani's Bailo 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 Bailo Valpolicella Ripasso from Winery De Stefani are 2016, 0
Informations about the Winery De Stefani
The Winery De Stefani is one of of the world's great estates. It offers 49 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: Acerbe
Acidic taste with a certain astringency reminiscent of unripe fruit.
