About this wine
Grapes
A blend of Corvina, Corvinone and Rondinella.
Vinification
Harvest takes place by hand in late September, with selection of the finest, best-exposed bunches. The grapes are destemmed and gently crushed before fermentation in stainless-steel tanks at 26–28°C. The initial maceration lasts 15 days and includes délestage and daily pump-overs. The young Valpolicella is subsequently refermented for approximately 10 days on the pomace of Amarone and Recioto.
Ageing
Approximately 12 months in French oak barriques and tonneaux, followed by 8 months in bottle.
Technical data
Valpolicella Ripasso Superiore DOC. Alcohol: 14% vol. Available format: 0.75 L.
Tasting profile
Intense purple red with violet highlights. Aromas of small red berries and dried flowers are joined by refined balsamic notes. The palate is velvety and harmonious, full and rounded, with a lively, intense core.
Serving and pairing
Suited to traditional roasts and first courses such as filled or baked pasta. It can also be served with flakes of Monte Veronese DOP cheese.
