Winery RipaWineKlausura Rosso
wine
This wine generally goes well with
The Klausura Rosso of the Winery RipaWine is in the top 0 of wines of Offida.
Details and technical informations about Winery RipaWine's Klausura Rosso.
Discover the grape variety: Alicante
Intensely colored reds with a deep red pulp, deep purple robe, supple tannins and an ample palate with moderate acidity, showing red and black fruit aromas and southern notes. Grown in Languedoc-Roussillon, Spain, Algeria and California, used primarily to intensify the color of southern blends and in entry-level cuvées. Black French teinturier variety obtained in 1866 by Henri Bouschet (petit bouschet × grenache).
Informations about the Winery RipaWine
The Winery RipaWine is one of of the world's greatest estates. It offers 5 wines for sale in the of Offida to come and discover on site or to buy online.
The wine region of Offida
DOCG of the Marche around Offida, clay-limestone hills tempered by the Adriatic. Pecorino is the signature white king (rediscovered native): structured and mineral with pear, green apple, citrus, flowers, aromatic herbs, almond and a saline touch, taut palate built for ageing — a rare central Italian white made for long keeping. Fresh, floral Passerina. Deep Montepulciano red (black cherry, blackberry, plum, liquorice, spices), round tannins and fleshy palate.
The wine region of Marche
Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
