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.

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Appellation: Denominazione di Origine Controllata Superiore
Soil type: 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.
Grapes: Corvina (40%), Rondinella (30%), Corvinone (30%)
Per hectare yield: Each 100 kg of grapes 70 litres of first pressing.
Contents: Alcohol 13,5% - Total acidity 5,60 g/l - Net dry extract 29,85 g/l
Ageing: 3 months in tonneaux barrels - 9 months in Slavonia oak barrels of medium capacity
Refining: 3 months in the bottle
Colour: Intense dark ruby colour.
Aroma: Elegant spiced bouquet.
Taste: A full persisting and extremely harmonious taste.
Serving suggestions: 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.
Longevity: 6 - 8 years
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