Qualification: Valpolicella Ripasso DOC Classico Superiore
Grapes: Corvina, Corvinone and Rondinella
Size: 75 cl
Production: Harvest of grapes by hand. Grapes are destemmed and crushed softly; fermentation with indigenous yeasts takes place at controlled temperature in oak truncated-cone vans. Ripasso is a traditional vinification technique of Valpolicella, which consists in refermenting (a second fermentation) the Valpolicella wine – produced in September – on grape skins, rich in alcohol and sugar, of Recioto and Amarone wines – produced in January.
Ageing: 12 months in oak barrels, 4 months in bottle.
Service Temperature: 18°C. Decant the wine before serving
A deep ruby colour. An intense and clear aroma with hints of spices and peculiar notes given by the second fermentation on Amarone skins (Ripasso method). On the palate a good alcohol content, a medium-low acidity and evolved tannins. A full-bodied, structured, sapid, persistent, well-balanced wine.
Tasty first courses; grilled, roasted, stewed and boiled red meats; medium-aged cheeses.