Denomination: Valpolicella Ripasso DOC Superiore.
Alcohol: 14,5% voI.
Production area: Campo Grande in Campiano, near Cazzano di Tramigna.
Grape variety: 50% Corvina; 20% Corvinone; 30% Rondinella.
Grape harvest: mid of October.
Vinification: this wine is obtained by combining the still a little sweet Amarone skins, with some Valpolicella wine. In this way we’ll have a second fermentation of the wine with the increase of structure, color and percentage of alcohol. Pressing and maceration with skins for 2 to 4 days.The second fermentation least 2 to 4 days at 20- 25°C. Lather the wine is age in barrels for 18 months. After the bottling the wine mast age in the bottle for 8 months.
Characteristics: ruby red dark.The nose is powerful fruity aromas of confeiture of red fruits, cherries under grappa, and spices and same vanilla; well-balanced with a light, smooth, slightly tannic finish.
Food matches: ideal with nourishing first courses, entrecote or grilled meat.
Temperature: serve at 17°-18°C.
