Valpolicella Ripasso DOC
PRODUCTION AREA: Mezzane and Tregnago. Organic vineyards
AGE OF VINEYARD: planted 2001
ALTITUDE: 450 m
SOIL TYPE: Glacial
GRAPE VARIETY: Blend of traditional Valpolicella grapes Corvina, Corvinone, Rondinella, Oseleta
PRUNING SYSTEM: Guyot
YIELD PER HECTARE: 40 hl/Ha
HARVEST PERIOD: Mid October
WINEMAKING TECHNIQUE: rifermentation of Valpolicella wine through Amarone dried grape skins. Maceration for 5 days. 12 months aging in tonneaux of Allier.
Ruby red color with tints of purple. On the nose, aromas of fresh black cherries, spices are particularly prominent. Flavoursome with good acidity, the palate is filled with the taste of cherries and plum jam as black pepper and rhubarb.
Ideal paired with red meat and meat based pasta sauce or with risotto all’isolana with Veronese sausage and black pepper. It can be enjoyed with deli meats that have undergone a long maturation period as well as with Pata Negra and Serrano ham.Back to the wines