VALPOLICELLA RIPASSO DOC

Valpolicella Ripasso DOC

Valpolicella Ripasso takes its name from the maceration process called ripasso, when the Valpolicella wine base rests over Amarone skin residue for approximately 15 days. Full-bodied and velvety, it harks back to traditional manual methods.

Type

Red

Grapes

Corvina

Corvinone

Rondinella

Other grapes

Vineyards

Valpolicella Ripasso DOC

Altitude

between 300 and 400 metres asl.

Training

Veronese pergola cultivation method

Yeld

Buds per vine: 18
3.300/3.500 vines per hectare

Yeld

Average yield per hectare of 60 hl

Aging

Aged in wood 9 months; aged in bottle 6 months.

The grapes are cultivated in the Valpolicella Classica area, between 300 and 400 metres above sea level, facing south-east. The soil is lime-clay, moderately alkaline and at times calcareous. It lies on marl that dates back to the Eocene era, meaning that stony soil containing fossils may be expected or even abundant. The soil is of average permeability and has a shallow capacity for holding water.

A part of the wine resulting from the vinification of the Valpolicella grapes is macerated over Amarone skin residue for 10-14 days at a temperature of 15 degrees, with daily punching-down.

Valpolicella Ripasso.pdfpdf - 120.72 KBDownload

Valpolicella Ripasso_LABEL.pdfpdf - 133.12 KBDownload

VALPOLICELLA RIPASSO_BOTTLESHOT.pdfpdf - 5.42 MBDownload

Color

Full ruby red colour.

Bouquet

Complex nose with dominant fragances of fresh fruits with spicy notes.

Flavor

Harmonious, full-bodied and velvety palate, with an ideal balance of tannin and coolness.

Data

Alcohol 13,5 % vol • Total acidity 5,6 g/l

Aging Potential

7-8 years

Perfectly paired with MATURE CHEESES AND all types of red meat, both grilled and braised.