Manual harvest, two fermentations, refining in big barrels and at least 6 months in the bottle...here is our Ripasso.
Valpolicella, Verona, Veneto.
Selected hillside wineyards, at 200 and 250 mt, in Valpolicella area, planted in calcareous soils.
Corvina Veronese and Corvinone Veronese 80%, Rondinella 15%, Oseleta 5%. Bunches are hand picked.
Valpolicella Superiore, made with the traditional technique of “Ripasso”. Fermentation and maceration for 10 days. Decanting for 90 days. Subsequent fermentation on the skins of Amarone.
The wine is refined in Slavonia 32 hl oaks for 12 months. Further evolution in the bottle for 12 months.
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.
Alcohol 13,5% Vol.Total Acidity 5,7g/l.Residual Sugar 6,6g/l.
Perfect with pasta dishes, meat game and cheeses. Ideal with traditional “risotto”. Recommended drinking temperature 17-18 °C.
Bordolese Arno 600 gr. Antique glass. cl 75. Box of 6. Bottles horizontally.Available magnum size cl 150. Wooden box, singular bottle.