VALPOLICELLA
SUPERIORE RIPASSO
750 ml
This wine with an intense ruby red color opens to the nose with pleasant aromas of plum, red fruit and blackberry, followed by floral hints of red rose, wild mint and a gentle sweet spice flavour. Soft and structured on the palate is well balanced between freshness and soft tannins. Best served at 15° – 16° paired with baked pasta, red meat, roasts and medium-aged cheeses.
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:
Alcohol Content: 13,5°
Analytical data: total acidity 6.28 g/l, pH 3.27, sugars 0.6 g/l, total dry extract 33,5 g/l
Grapes: 70% Corvina 25% Corvinone 5% Rondinella
THE VINEYARDS:
Age: 18-20 years
Altitude: 220-270 mt. above s.l.
Exposure: South-West
Soil: Calcareous – Red Sliver and Limestone
Training system: Guyot
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
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:
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 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
2013
2015
2017
2019
2020
€20,00