Provolo Valpolicella Ripasso DOC
Alcohol 14,50 % 6 Bottles

 90,00

Grape Variety: Corvina 60% Rondinella 20% Corvinone 20%
Harvest: mid September by hand
Vinification: First fermentation in stainless steel at controlled temperature for 10 days second fermentation in stainless steel on the Amarone skins for 15 days (typical Ripasso style)
Ageing: The wine is aged part in barrique of 225 Liters capacity for about 18 months, and a part in barrels 2000 Liters. After this period is aged in the bottle for at least 6 months
Colour: Limpid, ruby red
Aroma: Ripe red fruits in alcohol hints of toasted and vanilla.
Tasting notes: persistent and harmonius, with a smooth body
Pairings: Excellent with grilled red meat, roasted meat. Aged and dry meat.

Category:

Description

GENERAL FEATURES
Name: Valpolicella Superiore Ripasso DOC
Production area: Mezzane di Sotto
Average altitude: 350 m m.a.s.l.
Soil: clay
Grape growing: simple trellised vine and guyot
3000 – 4500 vines each ha.
Vines: 60% Corvina 25% Rondinella
10% Corvinone 5% Oseleta

VINIFICATION AND MATURATION
Grape harvest: end of September
Fermentation: in steel boxes under
controlled temperature
First fermentation: Temperature: 25/29 °C
Period: approximately 10 days
Second fermentation: Temperature: 15/23 °C
Period: approximately 17 days
Malo-lactic fermentation: spontaneous – carried out in mid-April
Maturation: in barriques: 24 months
in bottle: 6 months

MATCHINGS
It perfectly matches grilled meats,
game and roasted meats. It joins
salumi chopping boards (especially
bacon and Venetian sopressa) and
fresh cheese with mustards.