Winery Giovanni ÈderleCorte San Mattia Valpolicella Ripasso Superiore
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.
This wine generally goes well with beef, veal or game (deer, venison).
Taste structure of the Corte San Mattia Valpolicella Ripasso Superiore from the Winery Giovanni Èderle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Corte San Mattia Valpolicella Ripasso Superiore of Winery Giovanni Èderle in the region of Vénétie is a powerful.
Food and wine pairings with Corte San Mattia Valpolicella Ripasso Superiore
Pairings that work perfectly with Corte San Mattia Valpolicella Ripasso Superiore
Original food and wine pairings with Corte San Mattia Valpolicella Ripasso Superiore
The Corte San Mattia Valpolicella Ripasso Superiore of Winery Giovanni Èderle matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of delicious bourguignon, stuffed red mullet ballotines or prime rib with chervil butter.
Details and technical informations about Winery Giovanni Èderle's Corte San Mattia Valpolicella Ripasso Superiore.
Discover the grape variety: Corvina
Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.
Last vintages of this wine
The best vintages of Corte San Mattia Valpolicella Ripasso Superiore from Winery Giovanni Èderle are 2018
Informations about the Winery Giovanni Èderle
The Winery Giovanni Èderle is one of of the world's great estates. It offers 15 wines for sale in the of Valpolicella Ripasso to come and discover on site or to buy online.
The wine region of Valpolicella Ripasso
The wine region of Valpolicella Ripasso is located in the region of Valpolicella of Vénétie of Italy. Wineries and vineyards like the Domaine Corte Lavel or the Domaine Le Guaite di Noemi produce mainly wines red. The most planted grape varieties in the region of Valpolicella Ripasso are Rondinella, Corvina and Molinara, they are then used in wines in blends or as a single variety. On the nose of Valpolicella Ripasso often reveals types of flavors of cherry, apples or lemon and sometimes also flavors of truffle, cola or savory.
The wine region of Vénétie
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
News related to this wine
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Nicolas Ferrari, from Domaine Ferrari, explains how the Irancy Village appellation has been created over the years. He also reveal the ageing capacity of the appellation and invites us to be patient “ Our patience is always rewarded with an Irancy”. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
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The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
