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| Harvested mid to late
September, the grapes for this Valpolicella go through a process called
“Ripasso”, in which the juice is refermented on the skins
of the grapes used to produce our Amarone. In this way the wine takes
on greater body, intensity, and a lightly raisiny quality. The wine is
then aged in large wooden casks for about a year before bottling. Tasting Notes: Full and robust with deep garnet color and aromas of plum and cooked dark cherries. Serve with roasted red meats or hearty stews and cheeses. In the Veneto, the wine is enjoyed with squab stuffed with French foi gras. |
Region: Veneto
Classification: Valpolicella Ripasso DOC Area of Production: Sant’ Ambrogio di Valpolicella Grape Variety: 80% Corvina, 10% Rondinella, 10% of other indigenous local grapes such as Oseleta, Dinarella and Croatina needed to finish the wine. Soil: Neolithic, calcareous, thin and stony. Average Age of Vines: 20 to 45 years Spacing of Plants: 1,400 vines per acre Production per Acre: 4.02 tons Trellising System: Simple Pergoletta Veronese Total Acidity: 5.50 g/l PH: Sugar Content: 5.0 g/l Alcohol: 14% Total Cases Produced: 5,830 |