GRAPES: Corvina Veronese, Corvinone, Rondinella.
VINIFICATION: Valpolicella Ripasso Superiore differs from a Valpolicella Superiore
of January after this wine is added to the skins of the Amarone that are still
soaked in the Amarone wine. This gives extra body and complexity to the wine.
PRODUCTION PROCESS: The grapes are harvested in mid-September and
softly pressed, then fermented and macerated for about 10 days at a
the temperature of 25 °C. After the fermentation, the wine is separated from
all the solid parts (skins and seeds) and stored in stainless vats until the end
of December - beginning of January after which the wine is then poured
onto the skins of the Amarone and left for about 4-5 days
at a temperature of 15 to 25 °C.
The wine is then separated from the skins and aged in wood.
The wine is finally bottled in early spring after about 12 months of ageing.
TOTAL ALCOHOL CONTENT: 14%
TOTAL ACIDITY IN TARTARIC ACID: 5.7 grams per liter.
SHELF LIFE: If the wine is stored correctly it can keep for 5 to 8 years.
COLOR: Intense deep ruby red.
NOSE: Fruity of cherry, spicy with a touch of dark chocolate at the end.
TASTE: Soft, velvety with rounded tannins well balanced with acidity.
SERVE: To be served preferably at room temperature around 18 °C.
FOOD MATCHING: Grilled or roasted red meats. Goes well with hard
texture mature cheese.
