Sant’Ambrogio di Valpolicella (VR), hamlet Conca D’Oro
Corvina Veronese 40%, Corvinone 20%, Rondinella 25%, Teroldego, Molinara, Croatina, Merlot, Oseleta 15%
Manual, from the middle of September depending on the climate and the variety of the grape
The Valpolicella Ripasso wine is obtained through enological procedure of “re-fermentation”. The future Valpolicella gets “ripassato” on the residual lees of Amarone or Recioto della Valpolicella. This process happens in February.
REFINING AND AGING
After the re-fermentaion, the wine ready to become Valpolicella Ripasso, is left to age in wood barrels for 18 months during which period there will be a natural micro oxygenation and a stabilization of the colour and the evolution of the aroma. The bottle is then placed horizontally for at least 9 months to complete the formation of the bouquet.
In 0,75 l
TASTING NOTES AND FOOD PARING
The wine accompanies perfectly meat dishes or wild fowl (especially grills or roasts), but it can also be enjoyed with cheese.