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A refined wine appreciated for its appealing harmony of fruit and spices. Thanks to its versatility it’s the perfect match for different meals. “Ripasso” is a winemaking technique typical of this area, which consists in making the Valpolicella wine referment on the Amarone marc. This contact with the marc, which lasts about 2 weeks, gives the new wine a more decisive body, greater softness, lower acidity and greater extract. The wine obtained is then aged in cask for at least 12 months.
Valpolicella Ripasso Classico Superiore
Area: San Pietro in Cariano and Sant’Amrogio Valpolicella Classico – Verona
Varietal: Corvina Veronese, Corvinone, Rondinella, Molinara
Yield: 3 kg per plant
Vinification: After the harvesting there is immediate pressing with a crusher-destemmer machine. The maceration and fermentation lasts approximately 7 to 10 days at the controlled temperature of 20 °C to 24 °C in inox steel tanks. The grape must is transferred in steel tanks for the completion of the malolactic fermentation. By the end of February there is the refermentation of the Valpolicella Ripasso Classico on the pomace of the Amarone for approximately 8 days at a stable temperature of 15 °C to 18 °C. Aging is 12 months in wood barrels and then an additional 12 months in the bottle.
Residual Sugar: 4 g/l
Acidity: 5.5 g/l
Appearance: Intense ruby red colour
Bouquet: Traces of red fruit, spices and cocoa.
Taste: The wine is full-bodied, warm and dry while enfolding on the palate. A round tannin balancing.
Serving Temperature: 18 °C
Serving Suggestions: Perfect for red meat and cheese platters.
Size: 750 ml, 6 per case (single bottles can be purchased)