VALPOLICELLA
RIPASSO DOC
50% Corvina veronese
30% Corvinone
15% Rondinella
5% Oseleta
Selected vineyards in the Veronese hills of Valpolicella DOC.
The term ‘ripasso’ has always had a very specific meaning for producers and oenologists in the Valpolicella area. It is a winemaking technique which has a long and consolidated tradition in the area and which, as far as anybody knows, has no equivalent in any other region, in Italy or elsewhere. The ‘ripasso’ system involves macerating Valpolicella wine on the fermented skins of grapes previously used to make Recioto or Amarone. When the new Amarone/Recioto has been racked off the skins, fresh Valpolicella wine is added to the same tank and left in contact with the partially fermented pomace. The aim of the process is to add smoothness, complexity and body
Ruby red colour, tending to garnet with age. The bouquet is fresh with aromas which may recall bitter almonds, red fruits, spices and undergrowth
Perfect match to main courses with savoury game sauces, roasted and braised meats, roasted fatty fish, aged cheeses, and cured meats.
13,5% vol
Descrizione
Le uve attentamente selezionate in vigneto e raccolte in piccole cassette sono appassite per circa 3 – 4 mesi in locali asciutti e ben aerati. Al raggiungimento dell’ideale grado di appassimento sono pigiate e poste a fermentare in serbatoi d’acciaio termocondizionati. Avviata la fermentazione questa si prolunga per circa 30 giorni per consentire il totale sviluppo dell’ alta gradazione del vino. Dopo una prima evoluzione in cemento per alcuni mesi – in modo da consentire lo svolgimento della fermentazione malolattica – ha inizio l’affinamento in botti di rovere di medie e grandi dimensioni per circa 3 anni. Dopo l’imbottigliamento il vino riposa per almeno 6 mesi in bottiglia.
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