Valpolicella Ripasso
Production area
Vineyards planted on the slightly calcareous loamy soils of the hills near Marano di Valpolicella, Fumane and San Pietro in Cariano.
Grape varieties
Corvina and Corvinone (70%), Rondinella (30%).
Yield
100 kg of grapes yield about 70 litres of wine.
Wine analysis
Alcohol 14% vol.
Total acidity 5.5-6‰.
Dry extract 28-30‰.
Ageing
9 months in medium-sized Slavonian oak barrels.
Refining
Approximately 6 months in the bottle.
Sensory impressions
A clear, remarkably brilliant ruby red colour, with ruby-garnet hues visible at the edge of the glass, it offers a powerful nose, redolent of sour cherries in spirit, prunes, a potpourri of dry flowers, underbrush, cloves, fine oak, cinnamon and roots of liquorice: an ample bouquet, alluring and aristocratic. The palate is concentrated, with a silky, velvety texture, an extremely dynamic acidity and a pleasant strength; in brief, a big wine, with a long, clean finish.
Serving temperature
14-16° C.
Recommended food pairings
A versatile wine, it easily pairs with pasta with meat sauce, semi-firm cheeses and cured meat cuts. At a riper age, it makes a perfect marriage with capon and guinea fowl, roast veal, pork ribs with sauerkraut or Wiener schnitzels.
Longevity
6 to 8 years.
Only logged in customers who have purchased this product may leave a review.
Reviews