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.
Classification: 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.