Valpolicella Ripasso

Denominazione di Origine Controllata

GRAPE VERIETES: Corvina and Rondinella.

VINEYARDS: 16,5 hectares, in the locality of Bastia (Montecchia di Crosara), on the ridge between the valleys of Alpone and Illasi, at an altitude of 450 meters above sea level. The soils are arranged in the form of two broad plateaus and are rich in limestone-derived clays. 5000 vines/hectare. Organic cultivation.

VINEYARD AGE: 15 years.

HARVEST: hand-picked in 10 kg crates.

PERIOD: end of September.

FERMENTATION: the Ripasso is produced using the traditional technique of refermentation, or "RIPASSATURA", where a portion of Valpolicella is refermented on the skins of Amarone to extract its remaining richness.

AGEING: in 500 litre oak barrels for 12 months followed by one year in bottle before release.

APPEARANCE: deep ruby colour with carmine red hues.

ON THE NOSE: distinct bouquet of black cherry and typical hints gained by the uve appassite, dry fruits, spice and flowers, black pepper, clove, juniper, cinnamon and violets.

TASTING NOTES: presents itself on the palate as complex and gentle, the tannins are mature and velvety, the mouthfeel is round and persistent.

PAIRINGS: soup dishes, risotto with slices of Monte Veronese cheese, grilled meats and aged cheese.