Valpolicella Ripasso
Denomination
Denominazione di Origine Controllata
PRODUCTION
3000 bottles
TYPE
Dry red wine
VINEYARD AND SOIL
Grapes produced in our vineyard in Parona. 3000 vines per hectare, pergola training system, average age of vines 20 years. Medium-texture tuffaceous limestone soil.
VARIETY
70% Corvina, 20% Corvinone, 10% Rondinella
HARVEST
Manual harvest in early October.
VINIFICATION AND AGING
The Valpolicella base is produced with fermentation in steel vats immediately after harvest (no drying of the grapes). In February, the second alcoholic fermentation (Re-pass) takes place by adding the wine to the Amarone pomace that is still fermenting. Spontaneous malolactic fermentation in casks. Aged in large 2000-liter Slavonian oak barrels for at least 30 months.
TASTING NOTES
Bright red, deep ruby color. Red fruits prevail on the nose, with distinct hints of cherry. Additional floral notes. A pleasant spiciness rounds out a complex aromatic bouquet. On the palate, all the elegance of Valpolicella: a good structure meets excellent freshness and drinkability.
FOOD PAIRINGS
Excellent with hearty pastas or risottos, or main dishes of red meat. Ideal with boiled and roasted meats. Serving temperature: 18° C.
