Winery Fratelli GiuliariValpolicella Ripasso Superiore
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 Ripasso Superiore from the Winery Fratelli Giuliari
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valpolicella Ripasso Superiore of Winery Fratelli Giuliari in the region of Veneto is a powerful.
Food and wine pairings with Valpolicella Ripasso Superiore
Pairings that work perfectly with Valpolicella Ripasso Superiore
Original food and wine pairings with Valpolicella Ripasso Superiore
The Valpolicella Ripasso Superiore of Winery Fratelli Giuliari matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of veal shank with mushrooms, dafina or rabbit in white wine (casserole).
Details and technical informations about Winery Fratelli Giuliari's 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 Valpolicella Ripasso Superiore from Winery Fratelli Giuliari are 2014, 0
Informations about the Winery Fratelli Giuliari
The Winery Fratelli Giuliari is one of of the world's great estates. It offers 21 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: Sapid
Said of a wine rich in flavours.
