Characteristics:

Denomination: DOC Valpolicella Ripasso Classico Superiore

First harvest: 2018

Grapes: 30% Corvina 30% Corvinone 30% Rondinella 10% Molinara

Training system: Pergola Veronese and Guyot

Plant density: From 3,000 plants/ha for older plants to 6,000/6,600 plants/ha for more recent plants.

Harvest: Strictly by hand

Vinification: The "Ripasso" is an ancient methodology which provides for a second fermentation of a Valpolicella or a Valpolicella Superiore in the winter months, on the pomace of Amarone and Recioto after the racking of the same. Our Valpolicella Superiore was then brought back on the skins still rich in structure and sugars for a second fermentation which will last approximately 15 days and which will give it that note of sweetness derived from dried grapes and a great body accompanied by a fine alcoholic note and with great elegance.

Ageing: Aging in 20 hl Slavonian oak barrels for about 30 months, to then be destined for the preparatory stages of bottling and the subsequent stage of aging in glass before being marketed.

Gastronomic combinations: Structured foods, red meats, roasts and medium-aged cheeses but also with simpler foods such as cured meats or first courses with meat sauces or as an alternative to an Amarone.

Alcohol content: 15,50% vol.

Number of bottles produced: 3100 bottles of 0.75 litres, closed with shellac.