

Il vino della nostra storia più recente (dopo guerra). Il vino Valpolicella Ripasso Superiore si esprime certamente per la sua nitidezza. La ciliegia e la marasca a far da padrone, lo rendono un vino riconosciuto e riconoscibile del nostro territorio. Piacevolezza e beva non mancano, ritrovandoti, così, a dover “ripassare” con un ulteriore calice.
Vineyard
Corvina 70%, Rondinella 20%, Croatina 5%, Oseleta 5%
Alcohol
14% Vol.
Service temperature
14-16°C
Bottle Size
750 ml
Origin
Mezzane di Sotto - Monti Garbi District
Viticulture
Integrated viticulture
Winemaking
At a controlled temperature for 8 days. Harvest: by hand in crates. Pressing: soft, with pneumo-press. Fermentation: alcoholic at temperature with selected biological yeasts, used for Amarone grapes. Ripasso: refermentation of young Valpolicella produced in October on Amarone skins. Malolactic fermentation: natural in 500 litre casks. Bâtonnage: once a month until October of the year after harvesting. Stabilization: natural cold for 10 days at -2 degrees.
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