Ripasso, 2021 Lunante, Valpolicella Ripasso Classico Superiore By Podere Campopian, Veneto, Italy
$34.00
Regular price $32.00Campopian Vineyard in Sant' Ambrogio Valpolicella, 650 Meter elevation
The highest elevation in Valpolicella "The Pearl of Valpolicella"
Grapes: 85% Corvina, 5% Corvinone, 10% Rondinella from Valpolicella Classica
Vinification: Gentle crushing with destemming and then fermentation with maceration at 20/24°C. Gentle pressing. The Valpolicella Classico Superiore wine is repassed on the Amarone skins, acquiring complexity and structure.
Maturation: The wine matures in French and American oak barrels for about 12 - 14 months
Color: Deep ruby red
Aromas: Fruity notes of cherry and plum stand out on the nose, completed by spicy notes of vanilla and cacao
Taste: Rich and intense on the palate, persistent in the finale
Temperature: Uncork one hour before drinking. Serve at 18-20°C, alc 15% y Vol.
Campopian Vineyard in Sant' Ambrogio Valpolicella, 650 Meter elevation
The highest elevation in Valpolicella "The Pearl of Valpolicella"
Grapes: 85% Corvina, 5% Corvinone, 10% Rondinella from Valpolicella Classica
Vinification: Gentle crushing with destemming and then fermentation with maceration at 20/24°C. Gentle pressing. The Valpolicella Classico Superiore wine is repassed on the Amarone skins, acquiring complexity and structure.
Maturation: The wine matures in French and American oak barrels for about 12 - 14 months
Color: Deep ruby red
Aromas: Fruity notes of cherry and plum stand out on the nose, completed by spicy notes of vanilla and cacao
Taste: Rich and intense on the palate, persistent in the finale
Temperature: Uncork one hour before drinking. Serve at 18-20°C, alc 15% y Vol.
Ripasso, 2021 Lunante, Valpolicella Ripasso Classico Superiore By Podere Campopian, Veneto, Italy
$34.00
Regular price $32.00Campopian Vineyard in Sant' Ambrogio Valpolicella, 650 Meter elevation
The highest elevation in Valpolicella "The Pearl of Valpolicella"
Grapes: 85% Corvina, 5% Corvinone, 10% Rondinella from Valpolicella Classica
Vinification: Gentle crushing with destemming and then fermentation with maceration at 20/24°C. Gentle pressing. The Valpolicella Classico Superiore wine is repassed on the Amarone skins, acquiring complexity and structure.
Maturation: The wine matures in French and American oak barrels for about 12 - 14 months
Color: Deep ruby red
Aromas: Fruity notes of cherry and plum stand out on the nose, completed by spicy notes of vanilla and cacao
Taste: Rich and intense on the palate, persistent in the finale
Temperature: Uncork one hour before drinking. Serve at 18-20°C, alc 15% y Vol.
Campopian Vineyard in Sant' Ambrogio Valpolicella, 650 Meter elevation
The highest elevation in Valpolicella "The Pearl of Valpolicella"
Grapes: 85% Corvina, 5% Corvinone, 10% Rondinella from Valpolicella Classica
Vinification: Gentle crushing with destemming and then fermentation with maceration at 20/24°C. Gentle pressing. The Valpolicella Classico Superiore wine is repassed on the Amarone skins, acquiring complexity and structure.
Maturation: The wine matures in French and American oak barrels for about 12 - 14 months
Color: Deep ruby red
Aromas: Fruity notes of cherry and plum stand out on the nose, completed by spicy notes of vanilla and cacao
Taste: Rich and intense on the palate, persistent in the finale
Temperature: Uncork one hour before drinking. Serve at 18-20°C, alc 15% y Vol.