Name Valpolicella Ripasso Superiore
Grape varieties 80% Corvina Veronese and Corvinone, 20% Rondinella
Location 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.
Harvest first ten days of October. are left to dry in crates
Vinification 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
Characteristics 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.
Pairings Perfect with red and white meats and roast poultry dishes. Delicious with roasts, stews or braised meats and with hard cheeses.
Ideal serving temperature 16-18° C
Alcoholic strength 14,00%