VALPOLICELLA SUPERIORE RIPASSO
Grape Varieties: Corvina 40% Corvinone 30% Rondinella 20% Others 10%
Training system: Pergola veronese e Guyot
Vineyard area: 20 ha – 4000-5000 plants / ha
Year vineyards planted: since 1994
Annual production: 45.000 bottles
Harvest period: Grapes are harvested by hand in the second half of October
Wine Making: That year’s Valpolicella is added to the grape skins used to make the Amarone for a period of 5 days triggering a second fermentation. Brief pumping overs are carried out to keep the cap soaked.
Aging: in stainless steel vats followed by a period in slavonian oak barrels of 25hl
Alc. content: 14.5%
Bright ruby. Aromas of red plum, marzapan and exotic flowers, along with a saline nuance. Juicy and tightly coiled on the palate, with strong acidity that preserves the red fruit and spice flavours. It finishes with good purity of fruit and length.
Our Valpolicella Ripasso Il Vegro is born from the refermentation of Valpolicella wine on the marcs of Amarone. After Amarone's fermetation, the wine is separated from the marcs, which still contain substances that can release fragrances and aromas. Valpolicella wine is then left in contact wih Amarone's marcs for ca. 5 days, thus triggering a new fermentation that enriches the structure of the wine and gives it withering notes that characterize it stongly. The result is a structured wine that is very balanced in taste, accompanied to the nose by slight hints of ripe and dried fruit that evolve during aging, increasing complexity.