Winery Monte del FráLe 11 Terre Valpolicella Ripasso Classico
Red wine
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 Le 11 Terre Valpolicella Ripasso Classico from the Winery Monte del Frá
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le 11 Terre Valpolicella Ripasso Classico of Winery Monte del Frá in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Le 11 Terre Valpolicella Ripasso Classico
Pairings that work perfectly with Le 11 Terre Valpolicella Ripasso Classico
Original food and wine pairings with Le 11 Terre Valpolicella Ripasso Classico
The Le 11 Terre Valpolicella Ripasso Classico of Winery Monte del Frá matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast pork with pineapple, adapted vietnamese fondue or roast duck with cider sauce.
Details and technical informations about Winery Monte del Frá's Le 11 Terre Valpolicella Ripasso Classico.
Discover the grape variety: Beaunoir
Light, fruity reds with a clear ruby robe, silky tannins and a supple palate, with unassuming aromas of red fruits (cherry, raspberry), soft spices and floral notes. Airy profile to drink young. Preserved in INRAE varietal collections, it reflects the ampelographic diversity of ancient Burgundy and Jura viticulture. Rare, near-extinct native French black grape from Burgundy and the Jura.
Last vintages of this wine
The best vintages of Le 11 Terre Valpolicella Ripasso Classico from Winery Monte del Frá are 2017, 2016, 2015, 0 and 2012.
Informations about the Winery Monte del Frá
The Winery Monte del Frá is one of of the world's great estates. It offers 77 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
