Ripasso

Valpolicella, Verona, Veneto.

From suitable hillside vineyards located at 200-350 metres above sea level, in the Valpolicella Classica area, in the La Grola area.

40% Corvina Veronese, 40% Corvinone Veronese, 20% Rondinella. Selection and manual harvesting of ripe grapes in October.

Valpolicella Classico Superiore produced with the traditional “Ripasso” technique. Fermentation and maceration of fresh grapes in October for about 10 days.
Racking. The wine completes the maturation phase until January/February in steel tanks. It is then refermented on the Amarone marc for 15 days, to acquire greater structure, color and complexity.

Maturation in 80 hl/5 hl Slavonian oak barrels for 12 months. Further evolution in bottle for at least 6 months.

Intense, ruby red color. Delicate, ethereal aroma, with hints of jam and fresh fruit. Dry, harmonious and soft flavor with a typical bitterish aftertaste.

Analysis

Alcohol 14% Vol; Total acidity 5,7 g/l; Residual sugar 6,3 g/l.

Ideal with first courses, cured meats, meats, game and cheeses. Particularly suitable to accompany autumn risottos and pasta and beans. It is recommended to serve at 17-18 °C.

750 ml “Sophia” (in a 6-bottle cardboard box).