Le Ragose Valpolicella Classico 2018
Le Ragose is a small, high quality, family-run estate. Just to the north of Verona, at the highest point in the Valpolicella zone, lies this 30 acre estate, founded in 1969 by Arnaldo and Marta Galli. Their children, Paolo, Marco and Marina have now joined them to oversee every aspect of the estate, along with Paolo's daughter, and all the picking and care of the vineyards is done by hand in the steep, high altitude, old vine, dry-farmed (no irrigation) vineyards. Le Ragose Valpolicella Classico is produced from 100% estate vineyards sitting about 1,200 feet in elevation (overlooking the vineyards of Bertani). The vineyards are ideally situated with a southwest exposure and soils of red and brown clay, on Eocene limestone. Vines average 30-60 years old at the estate.
Made from de-stemmed grapes, 50% Corvina, 20% Rondinella, 20% Corvinone and 10% other authorized grapes, the Valpolicella juice is fermented in temperature controlled stainless steel tanks with indigenous yeasts. Fermentation is 12-14 days. Look for a brilliant ruby red color, fresh scents of cherry, berry and pomegranate. Serve with starters, Pasta, Soup, White and Red meats at room temperature or even slightly chilled in Summer.
Valpolicella is made in a 240-square-kilometer area in northern Italy’s Veneto region, located in the foothills of the Alps, which provide its northern border, and in and around the descending valleys of the Lessini Mountains. The region lies on calcareous, limestone- and clay-rich soils, and hills climbing upward of more than 1300 feet above sea level. (The Empire State Building stands 1250 feet tall, not including its spire.) In the plans just south of these mountains, Valpolicella’s vines rest in rich, alluvial soil.
By law Valpolicella DOC wines must be made using 45-95% Corvina. Corvinone can also substitute up to 50% of the quote for Corvina, which brings round, cherry flavors. Rondinella must comprise from 5% up to 30% of the blend, offering lush floral notes. Molinara is used sparingly these days, and provides lean acidity. The resulting Valpolicella wines are bright, lively, and balanced with savory sour cherry flavors.
|Region||Italy, Veneto, Valpolicella|
Bottle ShopBright, fresh and red-fruit driven, this delightful Valpolicella Classico will be such a crowd pleaser for Chianti, Pinot Noir, Beaujolais and Barbera lovers. Made from 100% dry-farmed estate fruit, this has purity and balance with bing cherry, raspberry, spice and limestone notes.