Valpolicella Ripasso Superiore

VALPOLICELLA RIPASSO SUPERIORE

DENOMINAZIONE DI ORIGINE CONTROLLATA

Characteristics

Production Area

Valpolicella area.

Grape Varieties

Corvina, Rondinella, Corvinone.

Vinification

The grapes, hand plucked, are vinificated in red obtaining initially a Valpolicella Superiore. Later the wine is passed again into the fermentated grapes of the Amarone for five days.

Ageing

From 6 to 8 months in oak barrels.

Wine Analysis

Alcohol: 14% by Vol.
Total acidity: about 5.8 g/l

Refinement

About 3 months in bottle.

Sensory Impressions

Intense ruby red colour.
Pleasant fruity bouquet.
Smooth and bodied wine, with a persistent and wrapping taste.

Serving Information

20° C.

Dining Accompaniment

Meat, salami, cold cuts, medium aged cheeses.

Longevity

If correctly stored, it evolves for about 4 to 5 years.