A well bodied, generous, warm and long-lasting taste. Produced by the technique of re-fermenting Valpolicella wine on the skins of Amarone (RIPASSO METHOD). Pairs up well with all type of meat, both grilled and braised, and matured cheese. Grape Varietals: Corvina, Rondinella, Corvinone, Molinara, Oseleta. The grapes have been dryed for 1 month Vineyard Location Located in the hills of the Valpolicella Classico area. It’s Vigolo hill in Negrar Altitude 100-180 meters above sea level
Ripasso della Valpolicella Classico
Exposure South-east Soil Characteristics clayey and chalky soils Harvest end of September Harvesting Method Manual selection of the best bunches Drying process Naturally dried for a month in the drying facility Fermentation & Aging In temperature controlled stainless steel tanks with natural yeasts. When the Amarone has finished its fermentation, this wine has a second fermentation on the Amarone grapes. Ripasso is the Valpolicella Classico that has a second fermentation on the Amarone grapes. The wine has a 12 month aging in the frech oak barrel. Color ruby red Bouquet deep and intensive Taste This wine is full-bodied, with soft fruit supported by good backbone and a long finish. Intense, ruby red in colour it has perfumes of wild red berries, with a hint of rich, dried grapes. It will continue to improve for 10 – 11 years. Food Pairings Pairs well with a wide range of first courses, including full-flavored pasta and risotto dishes. Also enjoy with roasts such as veal, turkey and lamb, as well as with grilled meats such as barbequed chicken, steak or sausages. Excellent with mushrooms and hard and semi-hard cheeses.
