The wine:

• A greatly elegant & complex Valpolicella Superiore produced with the Ripasso method unique to the Verona Italy area. Valpolicella Ripasso is today the most popular premium red wine produced in our region and this Ripasso reaffirms our more than 150 years old winemakin experience. 

Classification:

• Valpolicella Ripasso Superiore Doc.

Philosophy:

• Full body and elegant expression of local terroir and of the unique Valplicella Ripasso character.

Production area:

• Valpolicella and Valpantena valleys in Verona Italy.

Type of soil:

• Primarily clay with deeper calcareous layers.

Varietal:

• Corvina and Corvinona.

Training:

• Rammed cord, 4500 vines per hectare.

Installation:

• 1981/1983.

Vineyard management:

• Due to the high density of the vines, more than 80% of the vineyards’ management is mechanical. However, the winter pruning of the vines, the green harvest in spring and september haverst are done by hand.

Harvest vinification and aging:

• The grapes are picked in the second half of September after reaching full ripening. Vinification is conducted with low-temperature maceration and temperature-controlled fermentation in stainless steel tanks. In February leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the wine for a period of extended maceration. Long fining is done in wooden barrels and in bottle.

Analytical data:

• Alcohol 14.0% by vol.

Tasting notes:

• Intense dark red with purple nuances. A complex aroma which reminds one reminiscent of cherry jam, dried roses and hot spices. Tannins are soft, very well balanced with acidity and consistency of the wine. Long and persistent on the palate, with a finale that reminds one of aromatic spices.

Serving temperature:

• 15°/18°C from a decanter.

Best with:

• Risottos, red meat, game and aged savoury cheese.