REGION: Valpolicella Superiore Ripasso DOC – Veneto
GRAPES: Corvina, Corvinone, Rondinella, Oseleta, Molinari and Croatina.
SOIL TYPE: calcareous, tufaceous.
WINEMAKING: Ripasso is made by a traditional technique, which consists of bringing the grapes of Valpolicella wines in contact with the grape skins of Amarone.
This is where the term “pass” comes from. This process lasts between ten to twenty days during which it allows the transfer of sugar, colour, polyphenolic substances and softness. Daily “remontage” is carried out and the fermentation temperatures never exceed 20°C. The wine is refined in 3,5 to 5hl French oak for at least 2 years before bottle. Released after 6 months in bottle.
TASTING NOTES: Intense ruby red colour with purple reflections. Very floral bouquet with red berries, raspberry and blackberry. Elegant, smooth and very fruity. Well-balanced with spicy touch.
Soft tannins with plenty of freshness. Long after taste.
FOOD PAIRINGS: It could accompany risotto, medium aged cheeses or savoury dishes.
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