Vinification

The harvest takes place at the end of September, with hand picking and selection of the best and most sun-exposed grape bunches. The grapes are destemmed and gently crushed, followed by temperature-controlled fermentation in stainless steel vats at 26-28°C. Maceration lasts for 15 days with daily délestage and pumping over. There is a secondary fermentation of young Valpolicella vinified at the end of September on Amarone and Recioto grape pomace for about 10 days. The wine is aged for about 12 months in French oak barriques and tonneaux, followed by 8 months of bottle aging.

Gastronomy

Pairs very well with classic roasts and first courses, such as stuffed or baked pasta. It is also excellent with a few flakes of Monte Veronese PDO cheese.

Sensory Characteristics

Deep purplish-red in color with violet reflections. On the nose, it offers notes of wild red berries, withered flowers, and refined balsamic nuances. On the palate, it is velvety and harmonious, full-bodied and mellow while maintaining an intense and lively edge.

Appellation

Valpolicella Ripasso Superiore DOC

Grape Varieties

Corvina, Corvinone, and Rondinella

Alcohol Content

14% Vol.