Valpolicella Ripasso Classic Superior
Grapes
Corvina veronese 30%, Corvinone 30%, Rondinella 30%, Oseleta 10%. Yield 60 q.li/ha
Production area
All the grapes come from our vineyards located in Negrar in the heart of Valpolicella, between 190 and 210 m. above the sea level.
Winemaking
The grape harvest usually takes place starting from the third week in September on. The grapes are carefully selected and laid on plastic plateaux. After the harvest the racks are put in a special store where grapes are naturally dried for a period of 20 days. Then the grapes are selected and then crushed. The first fermentation lasts about 3 weeks, during this period daily wetting of the marc and delestage are made. After devatting the Valpolicella Superiore is put into steel tanks till March when it undergoes a Ripasso process on the Recioto grape marc, this allows a second fermentation. Then there is a second devatting after which the wine is kept in steel for further 15 days while the refining phase takes place in wood.
Maturing process
The aging occurs in Slavonia oak barrique already used for Amarone with a capacity of 10\20 hl, for at least 12 months. After that Valpolicella Ripasso Classico Superiore rests for further 6 months in bottle before being commercialized.
Tasting notes
Intense ruby, thick in the glass. Its combination of acid, savoury and warm makes it well-balanced into the mouth. The aromatic impact is intense and complex with agreeable remindings of fruity and spicy notes. Strong and refined tannic feature with a rich fruit scent. Dynamic/energetic at drinking with a long-lived structure.
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Corvina veronese 30%, Corvinone 30%, Rondinella 30%, Oseleta 10%. Yield 60 q.li/ha
Production area
All the grapes come from our vineyards located in Negrar in the heart of Valpolicella, between 190 and 210 m. above the sea level.
Winemaking
The grape harvest usually takes place starting from the third week in September on. The grapes are carefully selected and laid on plastic plateaux. After the harvest the racks are put in a special store where grapes are naturally dried for a period of 20 days. Then the grapes are selected and then crushed. The first fermentation lasts about 3 weeks, during this period daily wetting of the marc and delestage are made. After devatting the Valpolicella Superiore is put into steel tanks till March when it undergoes a Ripasso process on the Recioto grape marc, this allows a second fermentation. Then there is a second devatting after which the wine is kept in steel for further 15 days while the refining phase takes place in wood.
Maturing process
The aging occurs in Slavonia oak barrique already used for Amarone with a capacity of 10\20 hl, for at least 12 months. After that Valpolicella Ripasso Classico Superiore rests for further 6 months in bottle before being commercialized.
Tasting notes
Intense ruby, thick in the glass. Its combination of acid, savoury and warm makes it well-balanced into the mouth. The aromatic impact is intense and complex with agreeable remindings of fruity and spicy notes. Strong and refined tannic feature with a rich fruit scent. Dynamic/energetic at drinking with a long-lived structure.
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