Valpolicella Ripasso

Valpolicella Ripasso

DOP Superiore

  • Grapes
    Corvina 85%, Rondinella 15%
  • Vineyards
    Selected vineyards in Valpolicella area
  • Vinification
    Crushing and destemming with maceration and fermentation at a controlled temperature of 22-26°C for 10 daysAt the end of December the Valpolicella Superiore wine is repassed on the Amarone skins to acquire more body and complexity
  • Maturation
    The wine matures in 5-20-hectolitre, French and American oak barrels for 8/12 months
  • Colour
    Deep bright red
  • Aromas
    Ample with mainly red fruits, especially sour cherries, prunes and cherries
  • Taste
    Strong flavour. Balanced, soft tannins with good persistence
  • Temperature
    20°C
  • Alcohol
    14%
  • Total Acidity
    5,75 g/lt
  • Residual Sugar
    4,6 g/lt
  • Dry Extract
    33/34 g/lt
  • Beef
  • Pasta
  • Risotto
  • Sheep