Ripasso

Vineyard and terroir

The grapes for Morandina Ripasso come from limestone-soil vineyards in Mezzane and Tregnago. The sites lie at 450 metres above sea level and face southeast.

Vinification

Harvest takes place in mid-October. The grapes are destemmed and pressed, then macerated and fermented at a controlled temperature. The must is then combined with the skins of grapes used to make Amarone and undergoes a second fermentation lasting 5 days.

Ageing

The wine is aged for 12 months in tonneaux of French oak from Allier, followed by 2 months in large 20 hl barrels. After bottling it rests for several more months.

Tasting profile

Deep, elegant and refined, intended to express its terroir rather than a cellar technique. Distinctive and sophisticated.

Label / history

Morandina is the name of this Ripasso. The Pra estate is at Monteforte d'Alpone, at the foot of the Frosca hill, and owns 20 hectares of vineyards. It is known for Pergoletta, a vine-training system invented by one of the Pra brothers and officially added to the production rules for Soave DOCG as an alternative to the older system. Its wines were known only within the region until 1983, when the estate launched its first branded wine, Soave Classico. The Pra brothers are qualified oenologists who studied at the Wine School in Conegliano. They work to expand the estate's land, modernise grape-growing and winemaking, and use environmentally friendly phytosanitary methods.