VALPOLICELLA RIPASSO CLASSICO SUPERIORE DOC CLASSIFICATION Dop/Doc TERROIR Valpolicella Classica. GEOGRAPHICAL POSITION San Pietro in Cariano, at the foot of the hills. TYPE Dry red wine. GRAPE VARIETIES Corvina and Corvinone 65%, Rondinella 25%, Molinara, Croatina, Oseleta 10%. VINIFICATION AND AGEING Harvested: towards the end of September and beginning of October, respecting the technological and phenologic maturity. Ripasso technique: this is an old technique for a new wine that consi- sts of refermenting the Valpolicella Superiore wine in the still-fermenting skins of Recioto grapes. Towards the end of January, the selected Val- policella Classico Superiore, which has more marked acidity and tannin levels, is “ripassata” to obtain a soft, more elegant wine with character. 1st fermentation: the gently destemmed and pressed grapes ferment in stainless steel tanks, with continuous pressing and oxygenations for 20 days with remontage and delastage at a controlled temperature of 18°-24° C. 2st fermentation: the wine referments at the end of January, with con- tinuous pressing of the cap and oxygenations for 20 days with remontage and delastage at a controlled temperature of 22°-25° C. Maturation: in Slavonian oak barrels for 24 months.Ageing: 6 months in the bottle. WINE TASTING SESSION Intense ruby red colour, with light garnet highlights. Its bouquet contains aromas of cherries, blackcurrants and blueberries that evolve in hints of coffee, liquorice, and balsamic overtones. Harmonious and well-balanced, round and velvety to the palate. FOOD Perfect with traditional Italian risotto. Excellent with red meat, roasts, pot roasts and hard cheese. Serving at 18°C.
