FORMAT: 0.75L
GRAPE VARIETY: Corvina 40%, Corvinone 20%, Rondinella 25%, Molinara 10%, Oseleta 5%
VINTAGE: 2022
PLACE: VALPOLICELLA -ITALY
GRADATION: 14%
The Valpolicella Ripasso Classico Superiore DOC “Il Re Pazzo” by Terre di Leone is a soft and pleasant red wine that expresses the face of Valpolicella in a simpler way, immediately winning you over with its rich body and, at the same time, with its freshness, cleanliness and ease of drinking.
THE WINE:
Terre di Leone Il Re Pazzo Valpolicella Ripasso Classico Superiore DOC has a deep ruby red colour, with evident garnet hues.
On the nose it expresses itself with very marked and defined fruity hints that recall ripe cherry, almost like jam, followed by floral hints of violet and dog rose, delicate citrus notes of blood orange and sensations of myrtle; in the second stage sensations of undergrowth, soil and foliage, licorice, coffee and a hint of menthol emerge.
On the palate it is very elegant, compact, soft and silky. The freshness is well balanced with the tannic texture, integrated with skill.
The finish is long and persistent, retracing the fruity and balsamic sensations.
The Valpolicella Ripasso Classico Superiore DOC “Il Re Pazzo” by Terre di Leone is a soft and pleasant red wine that expresses the face of Valpolicella in a simpler way, immediately winning you over with its rich body and, at the same time, with its freshness, cleanliness and ease of drinking.
VINIFICATION AND REFINING:
Late harvest in the second ten days of October, carried out manually in small boxes of maximum 5 kg and careful selection of the best bunches.
The fresh grapes are destemmed without being pressed and processed by gravity.
Fermentation and maturation take place entirely in thermo-conditioned stainless steel vats for a total duration of 6 months, which results in Valpolicella Classico.
This is followed by the “ripasso” operation, or the refermentation of the Valpolicella Classico on the Amarone pomace of the current vintage.
The refinement takes place in French oak tonneaux (30% new, 30% second passage, 30% third passage) for a duration of approximately 9 months.
Bottling and marketing after 2 months of rest in the bottle.
FOOD PAIRING:
Mountain appetizers, cold cuts and cheese platter, first courses of egg pasta with legumes or meat sauce, second courses of red meat.