Valpolicella Ripasso Superiore
Full bodied smooth red
This wine was made using the traditional 'ripasso' method. The grapes were destalked and crushed before being fermented in temperature-controlled stainless steel tanks at 23°-25°C for 8 days. Once fermentation was complete, a second fermentation took place on the skins of the Amarone giving the wine more body and depth. Then the wine matured on yeast lees for 6 months and refined in frenck oak barriques for 12 months and a least 6 months in the bottle.
A modern style Ripasso which opens with sweet spices on the nose. Full-bodied on the palate, it shows spiced fruit character of ripe red cherries, strawberries, chocolate and oak.The finish is long with mouthwatering bitter-cherry notes.
Grape: Corvina and Corvinone 85%, Rondinella 10%, Croatina 5%
Alcohol (ABV): 14%