Ripasso della Valpolicella Classico superiore D.O.C.
Corvina veronese 40%, Corvinone 20%, Rondinella 20%, Croatina, Teroldego, Merlot, Molinara, Oseleta (20%)
The color is ruby red, impenetrable, tending to garnet with aging, offers a slightly ethereal aroma of red fruit with notes of vanilla, a refined taste, harmonious, pleasantly soft and velvety. Compared to Valpolicella, Ripasso is characterized by a greater structure and longevity, higher alcohol, lower acidity and greater roundness.
End of September, according to climate and grape varieties.
After harvest the grapes are crushed. To the first fermentation, the wine is stored in stainless steel tanks to be subsequently submitted in January to the practice of second fermentation for about 15/20 days, remaining on the skins of Amarone della Valpolicella. The malolactic fermentation takes place in the spring, and is carried out by inoculation of selected Lactic bacteria. Aging in oak barrels of 25 hl for 18 months. Then the wine is bottled for at least 9 months to complete the formation of the bouquet.
The soils are mostly red and brown on debris, calcareous marls and basalts.
Vine Cultivation System
Simple support, Guyot pruning.
60 quintals per hectare
Sant’Ambrogio di Valpolicella - Verona