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Valpolicella Ripasso Superiore Doc 2016 – Scuderia Italia
Pairing: Aged cheeses, Second dishes featuring meat
Alcohol: 14%Vol.
Product sheet
| Wine type | Red Wine |
|---|---|
| Bottle size | 0.75 |
| Variety | Corvina Veronese 60%, Corvinone 15%, Rondinella 20% Molinara 5% |
| Serve at | 17-18ºC |
| Bottle opening | 1 hour before tasting. |
|---|---|
| Average altitude of vineyards | 500-600 meters above sea level. |
| Soil variety | Land with alluvial debris, sometimes volcanic, various limestone and sandstone layers. |
| Yield per hectare | 10.000 kg. |
| System density | 4.000 vines per hectare. |
| Training system | Pergola Veronese. |
| Harvest period | Mid-September/end of October. |
| Vinification | Crushing with de-stemming of the grapes, manual punching 3 times per day. Conservation in steel until January. |
| Fermentation tanks | Steel. |
| Fermentation temperature | 22-25°C. |
| Lenght of fermentation | 10 days. |
| Refining | Aging in French oak barrels for 12 months. Aging in bottle for 6 months. |
| Aging capability | 2-5 years in bottle. |
Red wine of excellence, the Valpolicella Ripasso Superiore Doc is obtained through the refermentation and a second maceration of the classic vintage Valpolicella over the marcs of Amarone and Recioto, still rich in typical aromatic components. Subsequently, the “Ripasso” ages for 12 months in tonneau, to develop its unique characteristics. Its name refers to its territory of origin, Valpolicella, a hilly area located in the province of Verona, famous all over the world for its wines and red marbles.
The color is an intense ruby red. The olfactory analysis reveals a combination of fresh and complex elements, the ripe fruit like berries, cherries and sour cherries, mixes with spices and tobacco. The taste is firm, full and structured, with soft tannins, perfectly integrated.