Our wines originate from Valpolicella hills surrounding the province of Verona and they represent a selection of the best available from this territory and that local tradition can convey.
VALPOLICELLA RIPASSO D.O.C.2014
From 45% up to 95% Corvina grape variety, up to a maximum of 50% Corvinone, if substituting the same percentage of Corvina, Rondinella (from 5% to 30%) and small percentages of Oseleta and Molinara grape varieties
TYPE OF SOIL:
The soil is rocky and major made of alluvial soil based on chalk or volcanic origins
Vivid, with an interesting granite profile, good texture and depth, consistent
Elegant, complex final perfume. Clear initial perceptions of toasted hazelnut and tobacco notes, followed by attractive red fruit liquor and cherry jam notes; some minutes later the glass perfumes of vanilla and spices
Excellent entry, a small bit of initial acidity well supported by the structure and final salinity, excellent persistence and flavor. Overall, an important wine characterized by a pleasant taste and great aging potential
KNOW THIS WINE BETTER
the wine-making technique follows the traditional method consisting of fresh Valpolicella grapes being put through the maceration and fermentation phase, at a controlled temperature of 20-22° C, with daily pumping over for a period of 4 to 8 days according to the vintage year. Concluded the alcoholic and malolactic fermentation phases, the wine is decanted according to the normal autumnal procedure.
The two varieties – Amarone della Valpolicella and Recioto della Valpolicella – are racked for static draining during the months of January and February, on the partially fermented and still steeped skins of the Valpolicella wine, obtained during the months of September-October, it is refermented together with the racked skins. Concluded the fermentation phase, the “Ripassato” wine is placed in wooden barrels to age, for a minimum period of one year, as required by law.