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.
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.
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.
• 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