Valpolicella, Verona
Valpolicella Ripasso DOC
Corvina e Corvinone
Cultivation System : Pergola veronese and Guyot Alcohol : 15 Harvest dates : end of September, beginning of October
Character : Intense ruby red colour, at the nose hit of almond flavor and blackberry. The structure and body of the wine is complex given by the long fermentation on the skin of the grapes of amarone not pressed till the end and rich of amarone, but in the same time has a really long persistence and freshness with a soft and noble tannin.

Pairing food : Ideal with grilled meat and medium ageing cheeses
Winemaker : Roberto Vassanelli
Bottle / Packaging : 750 ml / 6 bottles for pack
Refinement : 36 months rovere bottle 20 Hl
Vinification : Crushing with destemmer and left to macerate in special steel tanks for about 25 days with continuous delestage and replacements. After the fermentation the wine is transferred in steel tank until the amarone grapes are pressed when Valpolicella makes a second fermentation ,RIPASSO, on the skin of the grape of amarone, rich of colour, structure and and alchool.The fermentation is shorter than early, around 15 days and the wine is kept in 20 hl oak barrels for aging for about 36 months and in bottle for a further 12 months