Valpolicella Ripasso

Origin

-Area:  Romagnano – Valpantena
-Altitude: between 300 and 500 metres above sea level
-Exposure: South, southwest
-Soil type: Chalky clay
-Grapes: Corvina 70%, Corvinone 20%, remaining 10% made up of Oseleta,Spigamonte, Corbina, Turchetta
-Training System:  Guyot
-Density and stumps/Hectare:  5.000
-Average yield: 90 quintals/Hectare
-Harvest:  Manual

ВЫДЕРЖКА И ФЕРМЕНТАЦИЯ

Fermentation in temperature-controlled steel vats and subsequently passed over the Amarone marc for around 10 days.
Ageing in 25-hectolitre Slavonian oak barrels and wooden French barriques for around 2 years.

Analytics data

Dry extract 40 g/l  – Acidity 6.7 g/l  – Residual sugars 6.0 g/l  – Serving temperature 18/20°

ЦВЕТ

Deep, intense red.

АРОМАТ

Intense and elegant, hints of ripe red fruit with a touch of spice.

ВКУС

Harmonious and velvety with soft, persuasive tannins which enhance the drinkability.

ГАСТРОНОМИЧЕСКИЕ СОЧЕТАНИЯ

It goes well with poultry like pheasant, roast veal or pork, risottos in general and naturally flavoured cheeses.

МИНИМАЛЬНОЕ СОДЕРЖАНИЕ СПИРТА

14,5% vol.

ПОДАЕТСЯ ПРИ ТЕМПЕРАТУРЕ

18°-20°