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In the “Ripasso” version, which is done by placing the Valpolicella on the pomace of our Amarone which has just been drawn off, the wine increases its structure and concentration and allows the combination with more structured meat and cheese courses.
Sensory profile: Intense ruby red in colour, an elegant bouquet of matured cherry,blackberry and spices (ginger in particular). A persistent and warm taste,with a light and pleasant savoury note.
Food pairings: A structured wine that perfectly accompanies tasty first courses,roasted or boiled red meats and aged cheeses.
Service temperature: 18 - 20° C.
Production zone: In the high hills of the Marano valley in Valpolicella (Vr), at 360 meters above sea level.
Grape varieties: Old vines of, Corvina, Corvinone and Rondinella
Soil composition: High hillside soil, compact on a basaltic base, limestone and landslide mixes, that has the characteric brown red colour. High content of potassium and phosphorus.
Vineyard - Growing systems and principal training forms: Old ”pergole”on walled stone terracing.
Harvest: Manual, in early October.
Vinification: The Valpolicella wine is poured onto the fresh pomace of our Amarone, which has just been drawn off, the pomace being still generous in structure and aroma. During some punching down the cap and delestage the remaining sugar is converted into alcohol, rising the wine’s volume and sweet tannins. The refining occurs in oak barrels over a nine month period.
Storage: In standing bottles when consumption is expected within a short time. Otherwise it is suggested to lay the bottle down at a temperature as close as possible to 16 -18° C in the dark.
Bottle and content: Bordolese of 0,75 lt.
Packaging: Box containing 6 bottles (12 for the market in the U.S.A.).
Scarica la scheda in formato .pdf
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