Valpolicella Ripasso DOC Classico Superiore Le Crossare, Lenotti, Veneto 2018/19 75cl

£24.50 per bottle

£264.60 per case

Country

Italy

Region

Veneto

APV

13%

Grape Variety

Corvina

Food

Goat's Cheese, Pasta, Poultry, Salmon, Tuna

Wine Type

Red Wine

Bottle Cap

Cork

Availability: In Stock

75 in stock

Bottle Quantity

Free Local Delivery View Delivery & Returns Info

Bulk deal
Quantity Discount Discounted price
12 + 10% £22.05
Bulk pricing will be applied to package:

A mini Amarone -Deep ruby red colour with good concentration of plump red fruit, sweet spices andspiced herbs. Full and satisfying, with excellent structure andharmonious balance.

Delivery Charges

*Local Free Delivery: SL3 and SL4 postcode (Windsor/Datchet)

*Local Free Delivery: All SL (Except SL7), HP9, GU25, TW18, TW19 & TW20 postcodes. (Min. 6 bottles or 1 Hamper or 1 of our selected Wine cases purchased)

  • England and Wales £10.00
  • England and Wales Free Delivery (Over £200 purchased)
  • Northern Ireland £30 (All BT postcodes)
  • Scotland £15.00 (EH, FK, G, KA, KY, ML, DG and TD postcodes)
  • Scottish Highlands and Islands £ 30.00 (All AB; DD; HS; IV; KW; KA27-28; PA; PH; TR21-25; ZE postcodes)

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More Information

Corvina

Corvina is an Italian variety grown predominantly in the Veneto region of northeast Italy. Corvina is blended with several other grapes to create the classic wines from this region – Bardolino and Valpolicella, plus Amarone and Recioto. When vinified fresh (ie not dried), it usually produces medium bodied wines with a light crimson colouring, sour cherry notes and a classic slight bitter cherry and almond twist on the finish. The small berries of Corvina are low in tannins and colour extract but have thick skins that are ideal for drying and protecting the grape from rot (for Amarone and Recioto). Ripasso wines are made from corvina made using a traditional Veronese practice Traditionally, the young wine was re-fermented on the skins of the Amarone grapes once they had finished fermenting in March. The new, more expensive approach is to ferment the young wine together with dried grapes in the January following the vintage, giving the wine more body and depth. This blend of modern and traditional winemaking produces a wine with a combination of freshness, structure and depth that is fairly rare among Ripasso wines. Following fermentation, the wine is aged for just over a year in a mixture of large oak and small, French oak barrels prior to bottling.