VALPOLICELLA RIPASSO DOC SUPERIORE

VALPOLICELLA RIPASSO DOC SUPERIORE

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Obtained from the Corvina, Corvinone, Rondinella Croatina vines organically grown. Aging in oak barrels. Color intense ruby red; presents a beautiful bouquet with aromas of undergrowth and jam; dry, harmonious flavor with a good softness. Excellent with savory first courses, red meats, roasts and game.

PRODUCTION AREA. Valpolicella (Italia).

GRAPE VARIETIES. Corvina, Corvinone, Rondinella, Croatina.

VINE TRAINING METHODS. Guyot organic cultivation.

PLANTING DENSITY. 4000 pts/ha.

VINEYARDS HEIGHT. 350 m a.s.l.

WINEMAKING. Valpolicella intended for review, verso the end of January when the Amarone is drawn off, is added to the latter’s marc. So it happens a second fermentation and the wine is enriched with alcohol, color, particular aromas of morello cherry and jam. One follows maturation in Slavonian oak barrels for about 12 months. It is then left to age for another 6 months in the bottle.

AGEING. Barrique - Tonneau.

APPEARANCE. Deep ruby.

AROMA CHARACTERISTICS. Pronounced intensity of tertiary aromas such as jam flavour, light spicy notes.

PALAT. Soft tannin, medium acidity, off dry sweetness, full body, pronounced flavor intensity and tertiary flavor characteristics.

ALCOHOL. 14% - 14.5% vol. in relation to the vintage.

PAIRING WINE AND FOOD. Red meat, roast beef, grilled red meats, aged cheese.

SERVING TEMPERATURE. 16 °C - 18 °C.

AGEING POTENTIAL. 6 - 10 years.

CAPACITY. 0.75 L