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VALPOLICELLA DOC RIPASSO |
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DISTINCTIVE FEATURE | ||||||||||||||||||||
| Colur: | Intense dark ruby color. | ||||||||||||||||||||
| Perfume: | Elegant scent of ripe fruit and spices with a light vanilla smell. | ||||||||||||||||||||
| Taste: | Persistent, warm and harmonic taste. | ||||||||||||||||||||
| Serve at temperature: |
Serve at a temperature of about 16-18°C, uncork one hour before serving. | ||||||||||||||||||||
| Analytical data: | 14% total alcoholic level, 7 g/l residual sugar, 5.8 g/l total acidity, 34 g/l net dry extract. |
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| Glass: | Recommended glass of pear-shaped. | ||||||||||||||||||||
| Period of use: | That kind of wine is excelent to drink from 2 to 4 years after the vintage. | ||||||||||||||||||||
| Packing: | Available in bottle of 750 ml and 375 ml, Box with 6 bottles. | ||||||||||||||||||||
| Matching food: | Good for the red meat, roast and horse’s meat. | ||||||||||||||||||||
| Wineyards: | 60% Corvina, 25% Corvinone, 10% Rondinella, 5% Molinara |
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| Ground: | Dark alluvial clayey soil and rich in texture. | ||||||||||||||||||||
| Cultivation: | Double terrace with 2900 vines per hectare, 20 buds per vine, 35 years old vines, grassing over rows. | ||||||||||||||||||||
| Production: | 60 hectolitresper hectare. | ||||||||||||||||||||
| Harvesting period: | Manual collection of grapes in the first decade of October. | ||||||||||||||||||||
| Wine-making: | Pressing and removal of grape stalks, fermentation temperature at 28° C, according to the traditional technique, wine is repassed over the grape dregs of Amarone, malolactic fermentation. | ||||||||||||||||||||
| Refining: | Refinement in 15 hl durmast barrels for 16 months, rest in bottles for six months before selling. | ||||||||||||||||||||
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