Valpolicella Classica: Visit and tasting at Corte Borghetti
Visit the vineyards and winery of Corte Borghetti and taste 5 wines in the 17th-century barrel cellar, with cold cuts and cheeses from Lessinia, extra virgin olive oil...
Structure
Drinking window
Best 6 to 30 years from vintage.
vintage6 yrs30 yrs32 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: concentrated sour cherry jam
Palate: dense harmonious fruit, dry rich core
Intense and extraordinarily powerful, with a concentrate of sour cherry conserve, dense and harmonious in the mouth, rich and dry with tannins built for a long development in bottle.
What it pairs with
-
Roast meats
The estate names roasts first for this Amarone. -
Dark chocolate
Le Ragose lists chocolate directly on the tech sheet. -
Soft cheeses
The producer suggests soft cheeses, which take the edge off sixteen degrees of alcohol.
History
Grapes for the Amarone are hand-selected in September into seven-kilo plateaux and dried in a humidity- and temperature-controlled fruttaio until December or January, roughly ninety days, then fermented on indigenous yeasts for twenty to thirty days and given seven to eight years in large Slavonian casks.
Facts
- Producer
- Le Ragose · visiting guide
- Grapes
- Corvina (50%), Rondinella (20%), Corvinone (20%)
- Classification
- Amarone della Valpolicella Classico DOCG
- Oak
- Seven to eight years in 50hl Slavonian oak casks after eight to ten months in steel
- ABV
- 16.0%
- Price
- €60-95 at retail
- Drinking window
- 6-30 from vintage
Frequently asked about Le Ragose Amarone della Valpolicella Classico
What does Le Ragose Amarone Classico taste like?
The estate describes an intense, extraordinarily powerful wine with a concentrate of sour cherry conserve, dense and harmonious, rich and dry on the palate with tannins that allow a long development in bottle.
How long is Le Ragose Amarone Classico aged?
Eight to ten months in steel storage tanks followed by seven to eight years in 50 hectolitre Slavonian oak casks.
How are the grapes dried for Le Ragose Amarone?
Hand-selected in September into small seven-kilo plateaux and dried in a fruttaio with controlled humidity and temperature until December or January, around ninety days.
Tags
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