Red wine of excellence, obtained through the refermentation and a second maceration of the classic vintage Valpolicella over the marcs of Amarone and Recioto, still rich in typical aromatic components. Subsequently, the “Ripasso” ages for 12 months in tonneau, to develop its unique characteristics.
Its name refers to its territory of origin, Valpolicella, a hilly area located in the province of Verona, famous all over the world for its wines and red marbles.
The color is an intense ruby red. The olfactory analysis reveals a combination of fresh and complex elements, the ripe fruit like berries, cherries and sour cherries, mixes with spices and tobacco. The taste is firm, full and structured, with soft tannins, perfectly integrated.
It goes well with roasts and boiled meat or with aged cheeses.
BOTTLES PRODUCED: 1998
DENOMINATION: Valpolicella Ripasso Superiore
PRODUCTION AREA: Veneto, Valpolicella
VINTAGE YEAR: 2016
BLEND: Corvina Veronese 60%, Corvinone 15%, Rondinella 20%, Molinara 5%
ALCOHOL CONTENT: 14%
SOIL VARIETY: Land with alluvial debris, sometimes volcanic, various limestone and sandstone layers
YIELD PER HECTARE: 10,000 kg
SYSTEM DENSITY: Pergola Veronese 2,5 x 1 4,000 vines per hectare
TRAINING SYSTEM: Pergola Veronese. Age of vines in production: 25 years
HARVEST PERIOD: Mid-September/end of October
VINIFICATION: Crushing with de-stemming of the grapes, manual punching 3 times per day. Conservation in steel until January.
FERMENTATION TANKS: Steel
FERMENTATION TEMPRATURE: 22°C to 25°C
LENGHT OF FERMENTATION: 10 days
REFINING: Aging in French oak barrels for 12 months. Aging in bottle for 6 months.
BEST TIME FOR TASTING: Lunch and dinner
SERVING TEMPERATURE: 17-18°C
BOTTLE OPENING: 1 hour before tasting
COLOR: Intense ruby red
FLAVOR: Intense, fine and ethereal with hints of spices and vanilla
TASTE: Warm, full-bodied with hints of dried fruit reminiscent of Amarone
PAIRINGS: It goes very well with all types of meat, including white and game, roasts, braised and aged cheeses