The newest newcomer to the Pegasus series, spicy and intense Ripasso for even the most demanding taste.
Terroir, production method and maturation: The grapes used for Ripasso are obtained from approximately 20-year-old vines that grow in the Pergola Veronese style on limestone soil. The grapes are picked at the end of September and dried for 30-40 days. The wine matures in October, after which in January it is laid on Amarone skins, allowing the wine to macerate for another 20 days. In addition, 10% Amarone is mixed into the wine to add structure and flavor. The wine matures for 24 months in American and French barrique barrels used for the first and second time.
Use: With winter meat stews and strong grilled meats.
Description: The deep aroma is full of ripe jam-like dark fruit and sweet spiciness. The taste is intense and oriented, with ripe tannins bringing plenty of structure to it.