Ripasso

Valpolicella, Verona, Veneto. Hilly wine yards situated at 200-350 meters over sea level, situated in the area Classica Valpolicella.

Corvina Veronese e Corvinone Veronese 80%, Rondinella 20%. Harvest: By hand.

Selected by hand and cultivation of ripened grapes in October. Fermentation and maturity of fresh grapes in October, for approximately 10 days. Bottling. Wine is finished the maturation phase till January/ February in concrete or steel boxes. Afterwards, a new fermentation on fresh taken Amarone mash, in order to obtain higher structure, color and complexity.

In Slavonic oak ripeners of 20-30-50hl for 12 months. Further evolution in bottles for 4 months.

Intense, ruby red color. Delicate, ehteric perfume with confiture and fresh fruit aroma. Dry, balanced, sweet taste, with typically bitter taste.

Analysis

Alcohol 13% Vol; Total acidity 5,7g/l; Sugar residual 6,3 g/l

Ideal with meals like paste, chicken, lamb, red meat, wild meat and cheese. Particularly good with autumn risottos and pasta and beans. It is recommended to be served at a temperature of 17-18°C

“Sophia” of 750ml.