RIPASSO DELLAVALPOLICELLA DOC• PRODUCTION AREAVineyards in Valpolicella. Average output: 8000-10000 kg of grapes per hectare.Grapes: Corvina, Rondinella, Corvinone.Training system: Vertical trellising.• TECHNOLOGYThe grapes are harvested by hand and put into smallbaskets, then crushed and put through the traditionalred wine making process, with maceration for 10 to15 days. The wine is subsequently racked and keptin steel tanks. In January it is fermented again onthe Amarone pomace for around ten days, thenaged in oak barrels for approximately one year.After this time, the wine is bottled and aged in thebottle for a number of months.• ORGANOLEPTIC CHARACTERISTICSColour: Deep red with garnet tones.Aroma: Rich, with hints of ripe cherries and spices.Taste: Dry and full-bodied, with plenty of backbone.• CHEMICAL CHARACTERISTICSAlcohol by volume (% vol.) 13.50 - 14.50Sugar (g/l) 6.50 - 7.50Total acidity (g/l) 5.00 - 6.00• SERVING TEMPERATUREThe recommended serving temperature is 16C to18C.
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