Montigoli Valpolicella Ripasso DOC Classico 2018

Montigoli Ripasso

In Vineyard
Made from Corvina, Rondinella, Corvinone grapes grown in the Valpolicella Classica. The style of this Valpolicella Ripasso is that of the typical and traditional profile of Valpolicella: well structured with harmonious balance between the aromatic and flavour sensations and a pure elegant style.

Located in the heart of the Valpolicella Classico in the hills of Negrar at Torbe and predominantly facing south-east at an altitude of between 300 and 420 metres. Soil type: mainly on Eocene marls. Training system: Pergoletta Veronese. Age of vines in production: 15 to 25 years. Buds per vine: 18. Planting density: 3,300 to 3,500 vines per hectare. Yield per hectare: 60 hl.

In Cellar
Harvest: early October exclusively by hand. Vinification: Destemmed then gentle pneumatic pressing. Fermentation temperature between 25° and 28° C. Maceration for 10 days with punch-downs 3 times a day. Storage in stainless steel vats until February then “Ripasso” or second fermentation on Amarone lees for 15 days at a temperature of 15° C with daily punch-downs. Racked into the barrel in May for a further 9 months. Full malolactic fermentation. Maturation in bottle for 4/6 months before release. Stabilization: natural.

In Tasting
Colour: intense ruby red with hints of violet. Perfume: complex, aromas of red fruits, vinous and spicy. Flavour: full-bodied, velvety smooth with the ideal balance of tannins and acidity.

A fine companion for all meat dishes. Fantastic with spicy pasta and full-flavoured cheese.

Product Description

Technical information

• Bottle Size: 0.75l
• Alcohol Volume: 13.50%
• Serving Temperature: 16 – 18°C
• Residual sugars: 8.00 g/l
• Total acidity: 5.50 g/l
• Total dry extract: 32.00 g/l
• PH: 3.60