Valpolicella Ripasso
denominazione di origine controllata
Colour: deep ruby red tending towards burgundy red with aging.
Tasting notes: well balanced, with dense and well-combined tannins of excellent structure.
Food pairings: red meat also grilled, braised meat and mature cheese varieties.
Bouquet: intense, of red fruits (cherry, redcurrant), spices.
Analytical data:
Origin: vineyards owned by the Vaona family, located in the hills of the Classic Valpolicella area, at an altitude of about 200-250 metres above sea level.
Soil: alluvial soil on calcareous basalts, favored by an excellent exposure. Some vineyards are characterized by terracing defined by renowned dry walls (called “marogne”).
Grape variety: Corvina, Corvinone, Rondinella, Molinara.
Vinification technique: the grapes are pressed at the end of November. This is followed by a fermentation process of 15-18 days, which produces the base wine for Ripasso. In the month of March, after the vinification of Amarone Pegrandi, the base wine is left to re-ferment, partly on its own slightly rinsed marcs. Thus, a wine with a rich body and a strong personality is obtained.
Refinement: 12 months in medium-sized wood barrels (10-15 hl), followed by an additional period of 4 months in bottles.