This DOC Italian ripasso was received very well by everyone at the table. The re-passing (ripasso) technique involves a second fermentaion on the leftover grape skins of Amarone giving it a deeper colour, fuller body, aroma and flavour. Also watch for hints of perrer and ginger. |
Grapes used: Corvina 65%, Rondinella 20%, Molinara 5%, altri vitigni (others) 10% |
Tip: Release Date – Nov 8, 2008 |
Taste |
black cherry, anise, light oak |
Smell |
black cherry, plum, tar |
Food |
red meat, cheese, portobello mushrooms |
Sweetness |
dry |
Price |
$16.95 |
LCBO# |
999946 |
Score |
   
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