Valpolicella Ripasso DOC Superiore

Production area Hillside vineyards with medium-textured, slightly calcareous soils, situated between the municipalities of Marano di Valpolicella, Fumane and San Pietro in Cariano.

Grape varieties Corvina and Corvinone (70%), Rondinella (30%).

Organoleptic description A beautiful ruby red, clear and very bright, with a ruby-garnet rim of excellent persistence; it has a pronounced nose, with hints of black cherries in alcohol, prunes, a potpourri of dried flowers, undergrowth, cloves, fine oak, cinnamon and liquorice root: a broad, enveloping and aristocratic bouquet. On the palate, it displays concentration, a silky and velvety tannic texture, very dynamic acidity and a well-balanced alcoholic warmth; of remarkable intensity, it finishes long and clean.

Food pairings Versatile in its pairings, it accompanies pasta with meat sauces, semi-mature cheeses and cured meats. When reached a good stage of development, it gives its best when paired with fine poultry such as capon and guinea fowl, roast veal, pork ribs with sauerkraut and Milanese cutlets.

Alcohol 14% ABV.
Serving temperature 14–16°C.
Vinification Gentle crushing and destemming of the grapes.
Fermentation temperature: 26–28°C.
Maceration: approximately 10 days in stainless steel.
Ripasso technique: 5 days of maceration and refermentation of Valpolicella wine on the pomace of Amarone and Recioto.
Ageing 9 months in medium-sized Slavonian oak barrels.
Refinement Approximately 6 months in bottle.
Longevity 6–8 years.