Winery TezzaMa Roat Valpolicella Ripasso
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 with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ma Roat Valpolicella Ripasso from the Winery Tezza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ma Roat Valpolicella Ripasso of Winery Tezza in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Ma Roat Valpolicella Ripasso
Pairings that work perfectly with Ma Roat Valpolicella Ripasso
Original food and wine pairings with Ma Roat Valpolicella Ripasso
The Ma Roat Valpolicella Ripasso of Winery Tezza matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish tail with white butter, pasta with veal stock sauce or veal paupiettes with forestry sauce.
Details and technical informations about Winery Tezza's Ma Roat 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 Ma Roat Valpolicella Ripasso from Winery Tezza are 0
Informations about the Winery Tezza
The Winery Tezza is one of of the world's great estates. It offers 28 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: Skinny
Thin and lacking in substance in the mouth.
