DOC Valpolicella Classico Superiore
With the ripasso technique, the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for a period of extended maceration. Pojega delights with its herbal hints, fruitiness and clearness. It is a full-bodied and juicy wine.
Recommended for: tartare, stuffed beef, pastas with meat and mushrooms, roast.