THE WINE:

Tezza’s attractive Valpolicella Ripasso Ma Roat (red moon) offers a warm raspberry and currant nose with liqourice spice notes and a soft tannin-ed long palate Tezza’s attractive Valpolicella Ripasso Ma Roat  is made from 70% Corvina, 20% Rondinella and 10% Corvione grown in Valapantena, the best sub-region of Valpolicella.

TASTING NOTES:

This excellent value comes from vines grown in calcareous soils that are rich in potassium, calcium and magnesium. The red and black fruit tones are plentiful and well-supported by black pepper and licorice flavours. Good balance and presence.

THE WINERY:

100% organic certified, the Tezza winery in the Valpantena Valley northeast of Verona is now managed by the third generation of the family. They undertook a major renovation of their 28 hectares of vineyards in the towns of Poiano, Nesente, and Sezano in 1998, including replacing old vine training methods by Guyot. The Tezza cousins Flavio, Vanio and Federico have managed Tezza vineyards and made the wine since 1998. The wines are fermented in stainless steel and are aged in Slavonian and French oak barrels.