Valpolicella Classico Superiore Ripasso DOC Vinification: crushing, de-stemming and fermentation maceration at 25 ° C with daily punching machines. Fermentation on the skins of Recioto in March and fermentation on the skins of Recioto del Rosario in April. Refining: in Slavonia oak casks for 18 months and 3 months in bottle. Serving temperature: 16 ° -18 ° C Serve with: pasta with meat sauce, roasted, braised, grilled red meat, cheese ..
