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  /    /  Valpolicella Superiore Ripasso DOC

Valpolicella Superiore Ripasso DOC

Pleasant notes of cherry, blackcurrant and licorice due to the “Ripasso” technique, done by “re-ferment” the Valpolicella wine on the dried grape skins of Amarone.

tion: Valpolicella Superiore Ripasso Doc.

Grapes: 70% Corvina- 15% Molinara – 15% Rondinella.

Production area: Vineyards located in the Valpolicella Doc area; at the elevation of 150-200 meters above sea level.

Soil: Calcareous origin.

Training system: Pergola veronese semplice.

Vintage: Hand picked at the beginning of October.

Fermentation: The Valpolicella Superiore is poured onto the skins of Amarone grapes which does a second fermentation obtaining greater phenolic substances such as anthocyanins and tannins still present on the Amarone skins, which give a greater structure.

Aging: 12 months in oak barrels and 12 months in steel. Bottle aging: 6 months.

Description: Intense ruby red, with highlights tending to orange as wine ages. Intense aroma of cherry, blackberry and nuances of vanilla. Palate: lengthy progression, underscoring the elegance of the aromas, with well- balanced, velvety tannins.

Food Matches: Meat dishes, braised meats, stews and game.

Service temperature: 16-18°C.