Podere Le Ripi Amore E Follia 2019 (Italy)
- Black fruits
- Pinewood & Jasmine
- Full bodied
- Textured tannins
Very deep red with purple shadows, a large bouquet of black fruits, forest floor, pinewood with a hint of white rose and jasmine. A distinctive texture of well-bounds tannins paired with a great minerality, a slight bitterness develops as an after-taste.
A red blend of 95% Syrah and 5% Sangiovese varietals grown in clay and limestone.
Grapes were manually harvested between the second half of September and the beginning of October, followed by fermentation and maceration for 25 days in concrete and 15 month ageing in concrete vats
Food Pairing: Serve with roast meat, aged cheeses, and pasta.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Podere Le Ripi Amore E Follia 2019 (Italy)
Podere Le Ripi Amore E Follia 2019 (Italy)
- Black fruits
- Pinewood & Jasmine
- Full bodied
- Textured tannins
Very deep red with purple shadows, a large bouquet of black fruits, forest floor, pinewood with a hint of white rose and jasmine. A distinctive texture of well-bounds tannins paired with a great minerality, a slight bitterness develops as an after-taste.
A red blend of 95% Syrah and 5% Sangiovese varietals grown in clay and limestone.
Grapes were manually harvested between the second half of September and the beginning of October, followed by fermentation and maceration for 25 days in concrete and 15 month ageing in concrete vats
Food Pairing: Serve with roast meat, aged cheeses, and pasta.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Black fruits
- Pinewood & Jasmine
- Full bodied
- Textured tannins
Very deep red with purple shadows, a large bouquet of black fruits, forest floor, pinewood with a hint of white rose and jasmine. A distinctive texture of well-bounds tannins paired with a great minerality, a slight bitterness develops as an after-taste.
A red blend of 95% Syrah and 5% Sangiovese varietals grown in clay and limestone.
Grapes were manually harvested between the second half of September and the beginning of October, followed by fermentation and maceration for 25 days in concrete and 15 month ageing in concrete vats
Food Pairing: Serve with roast meat, aged cheeses, and pasta.
