£27.28
Use it to enhance dinner parties or enjoy as an aperitif. The La Preare Valpolicella Ripasso offers a distinctive full body taste crafted in the heart of the Valpolicella region in Italy.
- Fermentation involves contact with dried Amarone grape skins for extra depth.
- Aged in wooden barrels for ten months before bottling.
- Hand-picked Corvina and Rondinella grapes grown in Valpolicella Classico.
- Suitable for vegetarians containing sulphur dioxide and sulphites.
- 13.5 alcohol by volume measured per serving guidelines.
- Produced since 1933 by Cantina Valpolicella Negrar.
- £27.28
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Description
xThis product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
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La Preare Valpolicella Ripasso
Vegetarian. Full Product Name: Valpolicella Ripasso. Origin: Product of Italy. Package type: Bottle. Contains Sulphur Dioxide/Sulphites. Alcohol by volume: 13.5.
History: Cantina Valpolicella Negrar has been producing wine since 1933. Starting with just 6 farmers, today the cooperative is a standard-bearer for the region. The Le Preare range is named after the ancient local quarries where Lessinia stone and prized red marble were extracted to build some of Verona and Venice's famous sculptures and villas. The wines are a true expression of territory, bringing together rich heritage and the latest technology to produce wines of integrity and personality.
Vinification details: The grapes for Le Preare Valpolicella Ripasso are hand-picked in late September and early October. They are destemmed and gently pressed before fermentation. The wine is then left to rest in stainless steel until February. At this point, the wine is put in contact with dried Amarone grape skins. These skins are still full of unfermented sugars which start a second fermentation. This re-passing of the wine is what ripasso refers to. The wine is then transferred to barrel for 10 months.
