Grapes: Corvina Veronese, Molinara, Rondinella.
Denomination: Ripasso Valpolicella DOC Classico Superiore.
Production area: Verona (Veneto).
Alcohol content: 13.5%
Colour: intense ruby red with ageing tending to garnet.
Bouquet: characteristic winy bouquet with delicate perfume, that reminds bitter almond.
Taste: dry and velvety, with slightly bitter, sapid and well balanced body.
Service temperature: 16°-18° C
Serving suggestions: Particularly indicated with important dishes, game, red meat and matured cheese.
The Corvina, Molinara and Rondinella grapes, are the base for the production of the great Verona wines, such as Valpolicella, Ripasso and Amarone, which have a great international success.
The vineyards cultivation is on the hill of the little towns around Verona at around 150 to 250 metres above sea level.
The grapes are still hand-picked up and placed in wooden cases, and this is usual made at dawn or at late in the evening, just to avoid the intense hot that the grapes may suffer during the day.
The grape picked up during fresh hours, is intact and therefore it doesn’t suffer the skin fermentation during the transport.
In January and February the wine is passed again on the noble skins of Amarone. In this way the wine structure becomes stronger, rich of complex fragrances and tannins.
After that, it ripens in oak barrels for 12 months, with a light refine in barriques.
The soil of Valpolicella Ripasso can generally be distinguished in: brown and red soil on silts or on loam rocks of Cretaceous age; compact red soil on basalt; compact red soil on Eocene limestone. Each valley gives different situations, although there is always a high calcareous concentration, with big stones quantity in the first half metre of the ground.
The process consisting in the harvest, vinification and aging, takes place in the typical production area.