Valpolicella
Rubinelli Vajol Valpolicella Ripasso Classico Superiore 2017
Drink it now or cellar for up to 10 years. It is recommended to decant it for half an hour.
Founded by Gaetano Rubinelli, the Rubinelli Vajol company is located in the geographical center of the historic Valpolicella area. Exposed entirely to the south, the ten hectares of vineyards of the company are surrounded by the beautiful countryside of this area with dry stone walls, olive, almond, and cherry trees with the rural house, the cellar, and the drying room in the center.
The grapes (50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara, 5% Oseleta) are pressed after 15 days of drying. Fermentation and maceration take place in stainless steel at a controlled temperature. In January or February, the wine is re-fermented (Ri-passo technique) for 5-6 days on the pomace of the freshly drawn Amarone, obtaining more structure, power, and harmony. Finally, the finished wine rests in large oak barrels.
Valpolicella Ripasso Classico Superiore Rubinelli Vajol is an elegant wine with excellent structure. In the glass, it shows an intense ruby red color. The nose releases fruity aromas of black cherry, blueberry, and rhubarb followed by delicate spicy notes. In the mouth, it is round and well balanced with enveloping and silky tannins and very pleasant persistence. Try it with Bolognese lasagna or roast pork.
Founded by Gaetano Rubinelli, the Rubinelli Vajol company is located in the geographical center of the historic Valpolicella area. Exposed entirely to the south, the ten hectares of vineyards of the company are surrounded by the beautiful countryside of this area with dry stone walls, olive, almond, and cherry trees with the rural house, the cellar, and the drying room in the center.
The grapes (50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara, 5% Oseleta) are pressed after 15 days of drying. Fermentation and maceration take place in stainless steel at a controlled temperature. In January or February, the wine is re-fermented (Ri-passo technique) for 5-6 days on the pomace of the freshly drawn Amarone, obtaining more structure, power, and harmony. Finally, the finished wine rests in large oak barrels.
Valpolicella Ripasso Classico Superiore Rubinelli Vajol is an elegant wine with excellent structure. In the glass, it shows an intense ruby red color. The nose releases fruity aromas of black cherry, blueberry, and rhubarb followed by delicate spicy notes. In the mouth, it is round and well balanced with enveloping and silky tannins and very pleasant persistence. Try it with Bolognese lasagna or roast pork.
Description
Drink it now or cellar for up to 10 years. It is recommended to decant it for half an hour.
Founded by Gaetano Rubinelli, the Rubinelli Vajol company is located in the geographical center of the historic Valpolicella area. Exposed entirely to the south, the ten hectares of vineyards of the company are surrounded by the beautiful countryside of this area with dry stone walls, olive, almond, and cherry trees with the rural house, the cellar, and the drying room in the center.
The grapes (50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara, 5% Oseleta) are pressed after 15 days of drying. Fermentation and maceration take place in stainless steel at a controlled temperature. In January or February, the wine is re-fermented (Ri-passo technique) for 5-6 days on the pomace of the freshly drawn Amarone, obtaining more structure, power, and harmony. Finally, the finished wine rests in large oak barrels.
Valpolicella Ripasso Classico Superiore Rubinelli Vajol is an elegant wine with excellent structure. In the glass, it shows an intense ruby red color. The nose releases fruity aromas of black cherry, blueberry, and rhubarb followed by delicate spicy notes. In the mouth, it is round and well balanced with enveloping and silky tannins and very pleasant persistence. Try it with Bolognese lasagna or roast pork.
Founded by Gaetano Rubinelli, the Rubinelli Vajol company is located in the geographical center of the historic Valpolicella area. Exposed entirely to the south, the ten hectares of vineyards of the company are surrounded by the beautiful countryside of this area with dry stone walls, olive, almond, and cherry trees with the rural house, the cellar, and the drying room in the center.
The grapes (50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara, 5% Oseleta) are pressed after 15 days of drying. Fermentation and maceration take place in stainless steel at a controlled temperature. In January or February, the wine is re-fermented (Ri-passo technique) for 5-6 days on the pomace of the freshly drawn Amarone, obtaining more structure, power, and harmony. Finally, the finished wine rests in large oak barrels.
Valpolicella Ripasso Classico Superiore Rubinelli Vajol is an elegant wine with excellent structure. In the glass, it shows an intense ruby red color. The nose releases fruity aromas of black cherry, blueberry, and rhubarb followed by delicate spicy notes. In the mouth, it is round and well balanced with enveloping and silky tannins and very pleasant persistence. Try it with Bolognese lasagna or roast pork.
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