VALPOLICELLA RIPASSO SUPERIORE D.O.C

Area: Mezzane di Sotto and Illasi Valleys

Grapevine altitude: 180 – 200 mt above sea level

Grape: Corvina/Corvinone 70% - Rondinella 20%

Age of vines: 10/15 years

Cultivation method: Guyot

Production per ha: 50 hl/ha

Grape harvest: first decade of october, hand pick in 12/15 kg boxes.

Wine making: grapes are de-stemmed and pressed, then cryo-macerated for 48/72 hrs.  Fermentation is temp controlled, with delestage and repumping cycles, for a total of 12/15 days. Brief refermentation on Amarone skins.

Curing: must rests in wood (350 lt. barrels, American or French oak).  6 months bottle ageing.

Total wine production: 30.000 bottles

Tasting report: this is a clear wine, characterized by its granate red colour, In the mouth it is definitely complex and intense, and in the nose this Valpolicella presents notes of ripe fruits, minerals and spices.

Alcohol content: 14,5% vol.

Acidity: 5,7 g/l

Residual Sugars: Glucose + Fructose 5,37 g/l

Suggested food combinations: the perfect wine for meat dishes, game and char-grilled dishes in particular.

Best served at: 18 °C.

Lay-down time: 6 years