Characteristics:
A notably fine wine obtained from a blend of red grapes selected respecting the discipline of Valpolicella Classico. The grapes are harvested by hand at full maturity after mid-October.
Vinification:
The grapes are destemmed and soft crushed.
The resulting must ferments on the skins for 8 days at 18°-22°C (64°-68°F) in designated tanks with temperature control. The must is pumped over frequently for optimal extraction of color and aromas.
In the second half of March the wine undergoes a second fermentation on the skins of grapes previously used to make amarone. This traditional technique is called “ripasso”, and yields an optimal Valpolicella Classico Superiore Ripasso.
Aging:
At the close of the various phases of vinification there follow at least 18 months of aging in small or medium sized oak barrels and at least 3 months of bottle maturation.
Tasting Notes:
Intense ruby red color. On the palate, full bodied, delicate and tannic. Notes of cherry and wild berries.
Pairing:
Excellent with roasts, red meat and aged cheese.
Advice:
Serve at room temperature 18°-20°C (64°-68°F).
Percent Alcohol:
13,5 %
