VALPOLICELLA
SUPERIORE RIPASSO

DOC
 
750 ml

Production method:

After the traditional vinification of Valpolicella in steel tanks, a second fermentation takes place in Amarone marc, followed by six months of fining in French oak barrels. The second fermentation and fining in French oak barrels creates a bright, strongly flavoured and silky structure alongside an intense ruby colour and fruity aroma.

TECHNICAL DATA:

Bottles produced: 5.100
Alcohol Content: 14°
Analytical data: total acidity 6.1000 g/L, sugars 1.3000 g/L, total dry extract 32.3000 g/L
Grapes: 45% Corvina, 35% Corvinone, 10% Rondinella, 10% other varieties

THE VINEYARDS:

Altitude: 100-270 m. above sea level
Aspect: West/SouthWest
Soil: Calcareous – Scaglia Rossa and Biancone Pre Collinare
Training system: Guyot and Pergola Veronese
Density per ha: >3500 plants
Average yield per ha: 120 quintals

Production method:

After the traditional vinification of Valpolicella in steel tanks, a second fermentation takes place in Amarone marc, followed by six months of fining in French oak barrels. The second fermentation and fining in French oak barrels brings Valpolicella wine to another dimension of flavour and complexity enhancing a strongly and silky structure alongside an intense colour and rich aromas.

TECHNICAL DATA:

Bottles produced: 4.000
Alcohol Content: 14°
Analytical data: total acidity 6.1000 g/L, sugars 1.3000 g/L, total dry extract 32.3000 g/L
Grapes: 45% Corvina, 35% Corvinone, 10% Rondinella, 10% other varieties

THE VINEYARDS:

Altitude: 100-270 m. above sea level
Aspect: West/SouthWest
Soil: Calcareous – Scaglia Rossa and Biancone Pre Collinare
Training system: Guyot and Pergola Veronese
Density per ha: > 3500 plants
Average yield per ha: 120 quintals

Production method:

After the traditional vinification of fresh grapes in steel tanks in December, the wine is “passed over” on the fermented Amarone marc. This second fermentation and aging in wood enhance the intensity of color and aromas and a consequent structure enhancement. This is followed by about 12 months of mixed aging in second passage tonneaux and large medium-toasted French oak barrels.

TECHNICAL DATA:

Bottles produced: 2.700
Alcohol Content: 13,5°
Analytical data: total acidity 5,7000 g/L, sugars 2,7000 g/L, total dry extract 32,5000 g/L
Grapes: 50% Corvina, 35% Corvinone, 10% Rondinella, 5% Croatina

THE VINEYARDS:

Altitude: 190-230 m. above s.l.
Aspect: West / South-west
Soil: Scaglia Rossa and Biancone Pre Collinare
Training system: Guyot and Pergola Veronese
Density per ha: >3.500 plants
Average yield per ha: 80 quintals

Production method:

In December, after the traditional vinification of fresh grapes in steel tanks, the wine is “passed over” on the fermented Amarone marc. This second fermentation and aging in wood enhance the intensity of color and aromas and a consequent structure enhancement. This is followed by about 12 months of mixed aging in second passage tonneaux and large medium-toasted French oak barrels.

TECHNICAL DATA:

Bottles produced: 7.000
Alcohol Content: 13,5°
Analytical data: total acidity 5,7000 g/L, sugars 1,6000 g/L, total dry extract 31,7000 g/L
Grapes: 45% Corvina, 45% Corvinone, 10% Rondinella

THE VINEYARDS:

Altitude: 190-230 m. above s.l.
Aspect: West / South-west
Soil: Calcareo – Scaglia Rossa and Biancone Pre Collinare
Training system: Guyot and Pergola Veronese
Density per ha: > 3.500 plants
Average yield per ha: 80 quintals

2013

2015

2017

2019

18,00