Lavet på 65 % Corvina, 30 % Rondinella og 5 % andre lokale druesorter. Høstet i hånden og tilsat amaronekvas for en andengæring. Derefter lagret et år på store (2000 l.) egetræsfade.
Har netop den kombination af frisk kirsebærfrugt og det fløjlsbløde rosinpræg, man får fra Amarone, som gør en Ripasso til noget særligt.
God madvin til de fleste kødretter - prøv den til lammekebab med spidskommen og citron.
Specifikationer
Producent
Begali Lorenzo, Valpolicella
Vintype
Rødvin
Druesort
Corvina
Anmeldelser badgets
James Suckling - 92 P.
Lagring
Store fade
Servering fra
14°
Servering til
16°
Alkohol
14,5%
Velegnet til
Fjerkræ, Gris, Lam
Preorder
Nej
"If you can name but two producers in Valpolicella (I’m betting they are Dal Forno and Quintarelli), it’s now time to add a third: Lorenzo Begali." The Wine Advocate - Monica Larner
Begali Lorenzo blev anbefalet til os af Federico Scarzello. For ham var Begalis vine uden sammenligning de bedste fra Valpolicella. Ejendommen på 12 ha vinmarker blev grundlagt lige efter anden verdenskrig, Lorenzo Begalis første årgang var 1986 og i dag laves vinene i samarbejde med sønnen Giordano og datteren Tiliana.
Begali er medlem af Amarone Families - en eksklusiv forening...
"If you can name but two producers in Valpolicella (I’m betting they are Dal Forno and Quintarelli), it’s now time to add a third: Lorenzo Begali." The Wine Advocate - Monica Larner
Begali Lorenzo blev anbefalet til os af Federico Scarzello. For ham var Begalis vine uden sammenligning de bedste fra Valpolicella. Ejendommen på 12 ha vinmarker blev grundlagt lige efter anden...
Another free-flowing wine from this producer, fuller weighted and yet with no heaviness or excess. Aromas of dried thyme, root spices, sassafras and black cherries with a touch of oak astringency to conclude. This is ...
Another free-flowing wine from this producer, fuller weighted and yet with no heaviness or excess. Aromas of dried thyme, root spices, sassafras and black cherries with a touch of oak astringency to conclude. This is well thought out.
- Ned Goodwin MW
92 p. Vinous (årgang 2019)
Dusty rose, white pepper and bright cherries form a lifted and inviting bouquet on the 2019 Valpolicella Classico Superiore Ripasso La Cengia. Its silky textures are nicely contrasted by a salty mineral core, as rich ...
Dusty rose, white pepper and bright cherries form a lifted and inviting bouquet on the 2019 Valpolicella Classico Superiore Ripasso La Cengia. Its silky textures are nicely contrasted by a salty mineral core, as rich red fruits saturate the palate in primary concentration. It tapers off long and slightly chewy, leaving rosy inner florals and hints of clove. This savory Ripasso is packed full of character. Well done.
- Eric Guido
90+ p. The Wine Advocate (årgang 2016)
There is plenty of cherry sweetness to the 2016 Valpolicella Ripasso Classico Superiore la Cengia, with fresh, plump berries and some candied cherry in there as well. I love that bright intensity. This wine would work...
There is plenty of cherry sweetness to the 2016 Valpolicella Ripasso Classico Superiore la Cengia, with fresh, plump berries and some candied cherry in there as well. I love that bright intensity. This wine would work well with a traditional Venetian bigoli con l'anatra (pasta with duck sauce), thanks to its tonic and fresh quality of fruit, all spread over a mid-weight mouthfeel.
