Valpolicella DOC Classico Superiore Ripasso "El Casal"
Its typical characteristic is the particolar production method used, called "Ripasso". The best part of the Valpolicella wine is fermented on the Amarone vinacce, to increase the alcoholic percentage, obtaining a wine much richer in color, extracts, and flavours.
It has an intense ruby - red colour and fruity perfume, with notes of almonds. In mouth is soft and warm, full-bodied with scent of fruit. It must be served at 18°C, uncorking the bottle one hour before drinking. Excellent when served with red, roasted meat and matured cheeses.