Valpolicella Ripasso Classico Doc Superiore “Catullo” by Bertani
Vinification: Traditional natural method. Left to dry on arèle (traditional bamboo cane racks): 120 days. Crushing in the ﬁrst days of January. Fermentation in concrete vats. Ageing for 6-7 years in 60-hl Slavonian oak barrels.
Aging: Fermentation in concrete vats. Ageing for 6-7 years in 60-hl Slavonian oak barrels.
Tasting Notes: An intense red colour, with garnet nuances. Typical and marked notes of plum, cherry and morello cherry on the nose, followed by a wide variety of tones: nuts, tea leaves, liquorice and spices. On the palate, overtones of red berry fruit, softened by velvety notes of vanilla, in perfect balance with the acidity and tannic notes.
Food pairings: It can be paired with red meat, game and mature cheese, but it is also perfect at the end of a meal and as a “conversation” wine.