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Valpolicella Classico Ripasso Doc

Area of production: Valpolicella classica area, in San Pietro Incariano

Soil: tuffaceous, clayey and calcareous

Growing method: Veronese-style bower

Grape variety: Corvina veronese 65%, Rondinella 20%, Molinara 5%, other 10%

Harvest: second half of September

Vinification: The fermentation process takes place in tanks. In the month of February maceration is carried out on the marcs of the Amarone wine (this process is called “ripasso”). Refinement is completed in durmast wood barrels.

Color: dark ruby red with burgundy red reflexes

Bouquet: velvety, warm, refined, of durmast wood

Taste: velvety, warm, refined, of durmast wood

Alcoholic content: 14,5 % Vol.

Serving suggestions: excellent with roasts, braised beef and red meats in general. Superb with matured cheese varieties.

Service: Serving temperature: 17° - 18°C. Uncork a couple of hours before serving.