Ripasso 2018

Valpolicella

50% Corvina grape, 25% Corvinone grape and 25% Rondinella grape

6000
 

Now or within the next 5 years

Villa of Negrar, at an altitude between 260 and 280 m a.s.l. The hilly area on which the DolceVera vines stand ensures optimal sun exposure for the ripening of the grapes and a balanced and more alcohol-rich production.

Organic in the process of certification

Picked manually in 11 kg. crates at the beginning of October. Selection of clusters. Average yield 6,000 kg/ha

The Valpolicella Classico Superiore Ripasso is produced with the traditional "Ripasso" technique, which consists exactly in “repassing” part of the Valpolicella Classico on the pomace of Amarone and Recioto. In this way, a second fermentation takes place and the result is a wine with greater body and structure. To achieve this, replacements and macerations are carried out which last for about 20 days at a controlled temperature of 24°C.

Ripasso is aged for a minimum of 12 months in 7.5-hectare oak barrels and for a minimum of 6 months in bottle. Here the wine completes its maturation and ages slowly to express all its bouquet. For this process, we use both French oak and Slavonian oak, in order to give greater complexity and to enhance the characteristics of the wine to their best.

Alc/vol:14, 
Residual reducing sugar: 6,00 g/l, ph: 3,46 Total acidity: 5,48 g/l Volatile Acidity: 0,42

15 ℃