Name: Valpolicella Superiore Ripasso DOC
Production area: Mezzane di Sotto
Average altitude: 350 m m.a.s.l.
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
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
It perfectly matches grilled meats,
game and roasted meats. It joins
salumi chopping boards (especially
bacon and Venetian sopressa) and
fresh cheese with mustards.