Le Ragose Valpolicella Classico DOC 2022

Le Ragose Valpolicella Classico DOC is a beautifully crafted red blend from the hills of Veneto, made from 50% Corvina, 20% Rondinella, 20% Corvinone, and 10% other native grape varieties. This wine captures the elegance and vibrancy of traditional Valpolicella, with bright aromas of sour cherry, wild herbs, and subtle spice. The palate is fresh and juicy with fine tannins and a savoury finish. Ned Goodwin MW praises Le Ragose as one of the finest producers in the region, delivering consistently authentic wines with depth and finesse.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Fresh
Grape Varietal: Corvina, Rondinella, Corvinone, other local varieties
Tastes Like: Sour cherry, red berries, herbs, black pepper, savoury spice
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Valpolicella Classico DOC
Region: Veneto, Italy
Terroir: Hillside vineyards with volcanic and calcareous soils
Aging: Aged in stainless steel and large oak casks
Serving Temperature: 16–18°C – Best served at cellar temperature

Le Ragose is a historic, family-run estate located in the heart of Valpolicella Classico, producing wine with integrity and a deep respect for tradition. The estate sits at higher elevation sites, contributing to the freshness and complexity of its wines. Known for their meticulous vineyard work and restrained winemaking, Le Ragose is celebrated for crafting Valpolicella that balances elegance, structure, and drinkability—true to the classic style of the region.

Beef: Grilled beef skewers or steak with herbs.
Lamb: Roast lamb with rosemary or lamb meatballs with tomato sauce.
Poultry: Duck breast with cherry glaze or chicken with sage.
Vegetarian: Mushroom lasagne or lentil and red pepper stew.

Asiago: Aged and savoury, highlighting earthy notes.
Monte Veronese: Regional and nutty, echoing red fruit.
Pecorino Toscano: Salty and firm, matching acidity.
Taleggio: Creamy and pungent, balancing the wine's freshness.

Bigoli all'Anatra (Duck Ragu with Bigoli Pasta)

Ingredients:

• 400g bigoli or thick spaghetti
• 300g duck leg meat, shredded
• 1 small onion, chopped
• 1 garlic clove, minced
• 100mL dry red wine
• 1 tbsp tomato paste
• Olive oil, salt, and pepper to taste
• Fresh parsley to garnish

Instructions:

1. Sauté onion and garlic in olive oil, add shredded duck and brown lightly.
2. Deglaze with red wine, stir in tomato paste, and simmer for 30 minutes.
3. Cook bigoli until al dente, then toss with the duck ragu.
4. Garnish with parsley and serve with a glass of Le Ragose Valpolicella Classico DOC.