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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: Valpolicella is decanted on to the fresh pomace of our
Amarone which is still generous
in structure and aroma.Then treading without reassembly and some ‘delestage’,
is done until the complete
depletion of the sugar content, making it rich in 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.).
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