VALPOLICELLA RIPASSO SUPERIORE
DENOMINAZIONE DI ORIGINE CONTROLLATA
Characteristics
Production Area
Valpolicella area.
Grape Varieties
Corvina, Rondinella, Corvinone.
Vinification
The grapes, hand plucked, are vinificated in red obtaining initially a Valpolicella Superiore. Later the wine is passed again into the fermentated grapes of the Amarone for five days.
Ageing
From 6 to 8 months in oak barrels.
Wine Analysis
Alcohol: 14% by Vol.
Total acidity: about 5.8 g/l
Refinement
About 3 months in bottle.
Sensory Impressions
Intense ruby red colour.
Pleasant fruity bouquet.
Smooth and bodied wine, with a persistent and wrapping taste.
Serving Information
20° C.
Dining Accompaniment
Meat, salami, cold cuts, medium aged cheeses.
Longevity
If correctly stored, it evolves for about 4 to 5 years.
