Winery CastelforteValpolicella 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 Ripasso from the Winery Castelforte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valpolicella Ripasso of Winery Castelforte in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Valpolicella Ripasso of Winery Castelforte in the region of Veneto often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of smoke, peach or butter.
Food and wine pairings with Valpolicella Ripasso
Pairings that work perfectly with Valpolicella Ripasso
Original food and wine pairings with Valpolicella Ripasso
The Valpolicella Ripasso of Winery Castelforte matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of enchiladas franchouillards, piccata with cheese or saddle of venison with fresh cream.
Details and technical informations about Winery Castelforte's 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 Valpolicella Ripasso from Winery Castelforte are 1977, 2000, 1991, 2009 and 2017.
Informations about the Winery Castelforte
The Winery Castelforte is one of of the world's greatest estates. It offers 26 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: Decanting
A sommelier uses a decanter to separate the clear wine from the solid parts in a bottle.
