Le Ragose Valpolicella Superiore Le Sassine DOC 2020

Le Ragose Valpolicella Superiore 'Le Sassine' DOC is a powerful and elegant red wine from Veneto, aged in oak barrels for 36 months. This wine displays a spicy and toasted bouquet with complex notes of wild berries, humus, and balsamic herbs. On the palate, it reveals depth and structure with dense tannins, vibrant freshness, and a long, persistent finish. A bold yet balanced expression of Valpolicella, showing remarkable finesse and ageing potential.

*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: Full-bodied, Structured
Grape Varietal: Corvina, Corvinone, Rondinella, other local varieties
Tastes Like: Black cherry, wild berries, toasted spice, balsamic herbs, earthy notes
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Valpolicella Superiore DOC
Region: Veneto, Italy
Terroir: Hillside vineyards with volcanic and calcareous soils
Aging: Aged in oak barrels for 36 months
Serving Temperature: 18–20°C – Best served decanted

Le Ragose is a historic family estate located in the heart of the Valpolicella Classico area. Known for their high-altitude vineyards and traditional winemaking, Le Ragose produces wines with structure, complexity, and age-worthiness. 'Le Sassine' is their signature Valpolicella Superiore, crafted with patience and care to express the fullest potential of local grapes. Its lengthy oak ageing and bold flavour profile make it ideal for rich cuisine and special occasions.

Beef: Slow-braised beef or ribeye with truffle butter.
Lamb: Roast lamb with rosemary and garlic or lamb shoulder stew.
Game: Wild boar or venison with juniper and red wine sauce.
Vegetarian: Truffle risotto or grilled portobello mushrooms with polenta.

Monte Veronese (aged): Nutty and firm, echoing the wine's structure.
Parmigiano-Reggiano: Aged and savoury, enhancing balsamic depth.
Asiago Vecchio: Bold and complex, matching tannins.
Pecorino Stagionato: Sharp and salty, balancing spice.

Brasato all'Amarone (Beef Braised in Red Wine)

Ingredients:

• 1.5kg beef chuck roast
• 750mL rich red wine
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, sliced
• 2 garlic cloves, crushed
• 1 bay leaf, rosemary, sage
• Salt and pepper to taste
• Olive oil for browning

Instructions:

1. Marinate beef with wine and vegetables overnight.
2. Brown beef in olive oil, set aside. Sauté vegetables, then return beef to pot.
3. Pour in wine marinade and simmer gently for 3–4 hours until tender.
4. Slice and serve with polenta and a glass of Le Ragose Valpolicella Superiore 'Le Sassine' DOC.