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

Beef
Pasta
Risotto
Sheep

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DOP Superiore

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Valpolicella Ripasso

DOP Superiore

Other Tinazzi wines

Opera N°3

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Amarone della Valpolicella

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