Valpolicella Ripasso, Le Ragose - 2022

In 1969 Arnaldo Galli, oenologist, and his wife Marta founded 'Le Ragose' as a project, to experiment with new techniques in vine-growing and wine-making. Today the winery is in the hands of the second and third generation of leadership. The estate Valpolicella Ripasso Classico Superiore is 50% Corvina, plus 20% each Rondinella and Corvinone. The fruit is hand-picked and fermented very slowly in stainless steel with indigenous yeasts. The Valpolicella wine produced in September-October is re-fermented for 15-20 days in January on the lees of the Amarone using the ripasso method, giving the wine more aromatic complexity while maintaining Valpolicella’s lighter mouthfeel. Delicate fruit tone, Potpourri like florality and a vibrant acidity makes this a truly textbook expression of Valpolicella Ripasso