Intensely colored, ruby red, it offers a nose in which the fruity notes of cherries and undergrowth are enriched by spicy and chocolate sensations. In the mouth the tannin is compelling, the sip is fleshy and savory.
Denomination: Valpolicella Ripasso Valpantena
Vines: 85% Corvina Veronese, 10% Merlot, 5% Rondinella
Production area: Valpantena Marl-limestone, clayey and basaltic soils
Training system: Guyot and pergola
Planting density: 4000 - 5000 vines/ha
Yield: 100 quintals/ha
Average age of the vines: 15 - 20 years
Production method: This wine is obtained from the second fermentation, called ripasso. In January/February, the fresh young vintage Valpolicella is fermented on the still slightly sweet Amarone skins.
Maturation of the wine: In 30, 54 and 75 hectoliter barrels and 100 hectoliter concrete tanks
Bottle refinement: 3 months
Analytical data: Alcohol 13.5% - Total acidity 5 .3 g/l - pH 3.45.
Contains sulphites.
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