Valpolicella Ripasso DOC

PRODUCTION AREA
Valpolicella, near Verona

GRAPE VARIETY
Corvina Veronese
Rondinella
Corvinone

WINE PRODUCTION
Crushing-destemming of the grapes.
Fermentation temperature between 22 and 28 °C.
Maceration time: 10 days.
Second fermentation on Amarone skins.
Refinement in oak casks.

ANALYTICAL DETAILS
Total acidity : 5,60 g/l
Alcoholic degree: 13,50 %

ORGANOLEPTIC NOTES
Intense ruby red color; fine bouquet that smells of wild berries and jam; dry and harmonious flavor with good smoothness.
Fine companion to meat dishes and excellent also with fermented and ripe cheeses.
Serving temperature: 18 – 20 °C