This intense ruby red wine is made with 60% Corvina Veronese, 35% Rondinella, and 5% Molinara in the traditional Ripa...Read more...
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Food Pairings for Allegrini Corte Giara Valpolicella
This intense ruby red wine is made with 60% Corvina Veronese, 35% Rondinella, and 5% Molinara in the traditional Ripasso technique, typical of the Valpolicella area. The Valpolicella wine, produced in October, undergoes a second fermentation on the Amarone lees in February. This process boosts color, body, tannins and aromas, resulting in a dense and more concentrated wine. Pair with pasta, seasonal soups, bruschetta, ham and sausages.
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