Valpolicella DOC Classico Superiore Ripasso
The origin of these grapes for this wine are
typically Valpolicella, Corvina, Corvinone
and Rondinella. The particularity of this wine ...
is in the production method used which is
called “Ripasso”. The manual grape harvest
begins at the end of September and finishes
within the first few days in October. The
wine making begins at a controlled temperature and stays for 7 day in special steel
tanks which are equipped with an automatic
system of stirring and breaking through the
top hard layer formed by the grape skin.
The wine obtained in October is added and
mixed in February with the sweet pressed
grapes, used to produce Recioto and then
in turn goes through a second fermentation
process. The new fermentation increases the
alcoholic tonent and therefore enhances the
wines body, colour and aromas. The wine is
placed in part barrique and another part in
steel for 12 months, then after the bottling
will follow a 3 month resting period.
The wine is presented as a full bodied red
wine.
An intense bouquet, with a slight touch of
red fruit, together with a hint of spice and
is noted for those who remember “appassimento”.
Full flavour, rounded, persistent and harmonious.
Grade 13.5° alcohol.
Burgundy bottle – 750ml.
Serve at 18°C temperature preferably opening the bottle 1 hour prior.
Valpolicella Ripasso works well with first
course dishes with rich sauces,
sliced meats and red meats in general.
The origin of these grapes for this wine are
typically Valpolicella, Corvina, Corvinone
and Rondinella. The particularity of this wine ...
is in the production method used which is
called “Ripasso”. The manual grape harvest
begins at the end of September and finishes
within the first few days in October. The
wine making begins at a controlled temperature and stays for 7 day in special steel
tanks which are equipped with an automatic
system of stirring and breaking through the
top hard layer formed by the grape skin.
The wine obtained in October is added and
mixed in February with the sweet pressed
grapes, used to produce Recioto and then
in turn goes through a second fermentation
process. The new fermentation increases the
alcoholic tonent and therefore enhances the
wines body, colour and aromas. The wine is
placed in part barrique and another part in
steel for 12 months, then after the bottling
will follow a 3 month resting period.
The wine is presented as a full bodied red
wine.
An intense bouquet, with a slight touch of
red fruit, together with a hint of spice and
is noted for those who remember “appassimento”.
Full flavour, rounded, persistent and harmonious.
Grade 13.5° alcohol.
Burgundy bottle – 750ml.
Serve at 18°C temperature preferably opening the bottle 1 hour prior.
Valpolicella Ripasso works well with first
course dishes with rich sauces,
sliced meats and red meats in general.
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