Vapolicella Ripasso SUPERIORE
A refined wine appreciated for its appealing harmony of fruit and spices. Thanks to its versatility it’s the perfect match for different meals.
SOIL
Mostly clay-rich
VINEYARDS
Production area: S.Pietro in Cariano e S. Ambrogio
Vineyards disposition: Pergola veronese
Wine variety age: 30 years old
Vineyard variety: Corvina Veronese 60%, Corvinone 10% Rondinella 25%, Molinara 5%
VINIFICATION
After the harvesting there is the immediate pressing with a crusher-destemmer machine. The maceration lasts approximately 7 days at the controlled temperature in inox steel tanks. The grape must is transferred in steel tanks for the completion of the malolactic and alcoholic fermentation. By the end of February there is the refermentation of the Valpolicella Ripasso Classico on the pomace of the Amarone for approximately 8 days at a stable temperature of 15-18°C. After this the wine is transferred in steel tanks for the completion of the alcoholic fermentation. Aging 12 months in barrels and then perfecting in bottles.
TASTING
An intense red wine with traces of red fruit, spices and cocoa. It results to be warm and soft with a round tannin balancing.
COMBINATIONS
Perfect for red meat and cheese platters. Serve at 18°C
The history of Ripasso
``Ripasso`` is a winemaking technique typical of this area, which consists in making the Valpolicella wine referment on the Amarone marc. This contact with the marc, which lasts about 2 weeks, gives the new wine a more decisive body, greater softness, lower acidity and greater extract. The wine obtained is then aged in cask for at least 12 months.