Our Valpolicella Ripasso is born from the refermentation of Valpolicella wine on the marcs of Amarone. After fermentation, Amarone wine is separated from its marcs, which still contain substances that can release fragrances and aromas. Valpolicella wine is then left in contact with Amarone marcs for ca. 5 days, thus triggering a new fermentation that enriches the structure of the wine and characterizes it with drying notes. The result is a structured wine that is very balanced in taste, accompanied to the nose by slight hints of ripe and dried fruit that evolve during aging, increasing complexity.
Grape variety: Corvina 55%, Corvinone 25%, Rondinella 20%
Vineyard: Marcellise, Brigaldara (150-250 mt/a.s.l.)
Training system: Guyot and Pergola Veronese
Planted area: 35 ha – 4,000 vines/ha
Year of planting: 1980
Harvest: The grapes are hand-harvested during the second half of September.
Winemaking: Valpolicella wine is refermented on Amarone marcs for ca. 5 days, with short pumping overs to keep the upper part wet.
Aging: 1 year and a half in large wooden barrels.
Dry extract: 31.5
Sugar residue: 2.4
Alcohol content: 14.5%
Tasting notes: Bright ruby. Aromas of red plum, marzipan and exotic flowers, along with a saline nuance. Juicy and tightly coiled on the palate, with strong acidity that preserves the red fruit and spice flavours. It finishes with good purity of fruit and length.