Valpolicella Ripasso Mezzopiano
The “ripasso” is a very old traditional technique known in Verona which consists of the repouring the Valpolicella wine on Recioto and Amarone pressed grapes further enhancing and thus ennobling the wine.
||Denominazione di Origine Controllata Superiore
||North of Verona, in the hilly vineyards with medium density soil tending to be calcareous, situated in the villages of Negrar, Fumane, S. Pietro In Cariano and Marano.
||Corvina (40%), Rondinella (30%), Corvinone (30%)
|Per hectare yield:
||Each 100 kg of grapes 70 litres of first pressing.
||Alcohol 13,5% - Total acidity 5,60 g/l - Net dry extract 29,85 g/l
||3 months in tonneaux barrels - 9 months in Slavonia oak barrels of medium capacity
||3 months in the bottle
||Intense dark ruby colour.
||Elegant spiced bouquet.
||A full persisting and extremely harmonious taste.
||Game, fermented and matured cheeses.
|How to serve:
||20° C in balloon glass Recommended: uncorks the bottle 15 minutes before. Please stow away from light and heating, laid down in a cool place.
||6 - 8 years