Valpolicella Ripasso Doc Superiore
Manual harvest, two fermentations, refining in big barrels and at least 6 months in the bottle...here is our Ripasso.
Region
Valpolicella, Verona, Veneto.
Vineyards
Selected hillside wineyards, at 200 and 250 mt, in Valpolicella area, planted in calcareous soils.
Grapes
Corvina Veronese 60%, Corvinone Veronese 20%, Rondinella 15%, Oseleta 5%. Bunches are hand picked.
Drying Process
Not available
Vinification
Valpolicella Superiore, made with the traditional technique of “Ripasso”. Fermentation and maceration for 20 days. Decanting for 90 days. Subsequent fermentation on the skins of Amarone.
Ageing
The wine is refined in Slavonia 30 hl oaks for 12 months. Further evolution in the bottle for 12 months.
Tasting Notes
Intense ruby red colour. Spicy bouquet with intense aromas of ripe cherry and jam. Dry, full soft flavour in the mouth, with a very pleasant bitter finish.
Analysis
Alcohol 13,5% Vol.
Total Acidity 5,7g/l.
Residual Sugar 6,6g/l.
Food suggestions
Perfect with pasta dishes, meat game and cheeses. Ideal with traditional “risotto”. Recommended drinking temperature 17-18 °C.
Bottle
Bordolese Arno 600 gr. Antique glass. cl 75. Box of 6. Bottles horizontally.
Available magnum size cl 150. Wooden box, singular bottle.
