Valpolicella Ripasso 2018 DOC

This wine is obtained from the second fermentation, called ripasso. In the month January / February, the fresh young Valpolicella vintage is put to referment on the skins, still slightly sweet, of Amarone.

Vines
85% corvina veronese, 10% merlot, 5% rondinella

Production area
Valpantena

Land
Marno-calcareous, clayey and basaltic

Training system
Guyot and pergola

Plant density
4000 – 5000 plants / ha

Yield
100 q.li/ha

Average age of the vines
15 – 20 years

Method of production
This wine is obtained from the second
fermentation, called ripasso. In the month
January / February, the fresh young Valpolicella
vintage is put to referment on the skins,
still slightly sweet, of Amarone.

Wine maturation
In barrels of 30, 54 and 75 hectoliters and concrete tanks
from 100 hectoliters

Refinement in the bottle
3 months

Analytical data
Alcohol 13.5% – Total acidity 5.3 g / l – pH 3.45
Intense, ruby red color, it offers a nose
in which the fruity notes, of cherries and undergrowth,
they are enriched with spicy sensations and
chocolate. In the mouth the tannin is compelling,
the fleshy and savory sip.