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Ripasso del Rosario
Denominazione di Origine ControllataRIPASSO Grape varieties: 60% Corvina, 30% Rondinella, 10% Molinara. Vinification: pressing, stripping and fermentation with maceration at 25° with daily automatic punching down. Re-fermentation on the marc of Recioto in March and re-fermentation on the marc of Recioto del Rosario in April. Fining: in oak barrels from Slavonia for 18 months and 3 months in the bottle. Serving temperature: 16°-18° C Serve with: first courses of meat ragout, roasts, braised meat, grilled red meat, mature cheeses. |
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