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Valpolicella Superiore Ripasso Monti Garbi 2013 Doc
€24.59
Winemaker comments
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.
Awards and Reviews
Sensory Analysis
Marasca cherry
Durmast
Cherry
Graphite
Data sheet
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.
The Bottega Vini suggest to drink with
Selection of cheese
Tortellini with black truffle and crunchy parmesan
Roasted chicken with salted onions
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.
Awards and Reviews
Sensory Analysis
Marasca cherry
Durmast
Cherry
Graphite
Marasca cherry
Durmast
Cherry
Graphite
Data sheet
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.
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.
The Bottega Vini suggest to drink with
Selection of cheese
Tortellini with black truffle and crunchy parmesan
Roasted chicken with salted onions
Selection of cheese
Tortellini with black truffle and crunchy parmesan
Roasted chicken with salted onions
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