||Valpolicella Ripasso Superiore
||80% Corvina Veronese and Corvinone,
||tufaceous, clay and limestone soils
|Training System And Plant Density
||Only the Pergola training system is used, The
choice of this training system was made to allow
the Corvina Veronese and Corvinone grape
varieties to have perfect exposure to the sun.
||first ten days of October. are left to dry in crates
||Gentle crushing and destemming, followed by
temperature-controlled fermentation in small
truncated cone-shaped stainless steel vats with
daily punching down of the cap of skins into the
must so as to allow for the delicate extraction of
all the complex range of polyphenols that are
specific to the grapes and the terroir of Fumane.
After the first fermentation is completed, the
skins of the grapes that have been pressed to make
Amarone are added towards the end of winter,
setting off a second, slow fermentation.
Following this second fermentation and the
malolactic fermentation in stainless steel, the
wine is put into 30-hectolitre French oak casks
for at least 18 months before bottling
||Deep ruby red wine. Cherries (both fresh and
under spirits), plums and liquorice; spices such as
pepper and cinnamon; hints of undergrowth. dry,
fruity, pleasantly well-balanced.
||Perfect with red and white meats and roast
poultry dishes. Delicious with roasts, stews or
braised meats and with hard cheeses.
|Ideal serving temperature