Corvina, Corvinone, Rondinella
24 Months, 36 Months
|Organic & Biodynamic||
|Food & Wine Matching||
Aged Cheese, Beef, Blue Cheese, Cheese, cured meat, Game (Deer – Venison), Gorgonzola, Japanese cuisine, Lamb, Light Blue Cheese, Light smoked Fish, Mature and hard cheese, Meats, Parmigiano Reggiano, Pasta, Pork, Poultry, Red meat, Rich meat Casseroles, Risotto, Sausages, Typical Italian Pasta e Fagioli soup (Pasta and Beans), Veal, White Meats
Valpolicella Superiore “Marta Galli” Doc – Le Ragose
Red medium body wine.
Tasting note: Ruby deep purple but bright and lively, very fresh, diverse and intriguing, nuanced. Read sweet notes from grapes dried, wild notes recalling the undergrowth, herbs, cherry and dried plum, hints of leather, black liquorice
Harvest: picked up by hand in trays directly in the vineyard. Fermentation in stainless steel for about 10-15 days with indigenous yeasts. Following ageing in new oak barrels (Allier, Troncais, Vosges) for about 24/36 months.
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