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Valpolicella Ripasso

Vineyard location: Monte di Sant'Ambrogio, in the heart of the classical area of Valpolicella
Soil: chalky-clay soil at about 450m above the sea level
Grape varieties: Corvina, Rondinella and Molinara
Colour: deep ruby red with granite reflections
Bouquet: fresh and elegant, with hints of red fruit, spices and cocoa
Palate: persistent, full-bodied and smooth to the palate
Grape harvest: hand picked from a selection of the best grapes
Vinification: The "Ripasso method" consists in leaving the basic Valpolicella in contact with the residual Amarone skins for about 10-12 days. During this time a second fermentation takes place. This technique gives the wine a greater structure and longevity, together with higher alcohol content, a more marked roundness and a bigger value of the phenolic substances and extracts
Ageing: 2 years in oak casks
Serving suggestions: wine of average ageing. Best served at a temperature of 17-19°C. Ideal with red, roast or braised meat and seasoned cheese based dishes