||Valpolicella Ripasso Doc Classico
||Sant’Ambrogio di Valpolicella (VR), frazione Conca D’Oro
||Corvina Veronese 40%, Corvinone 20%, Rondinella 25%, Croatina, Teroldego, Merlot, Molinara, Oseleta 15%
||Manual, from the middle of September depending on the climate and the variety of the grape.
||The Valpolicella Ripasso wine is obtained through enological procedure of “re-fermentation”. The future Valpolicella gets “ripassato” on the residual lees of Amarone or Recioto della Valpolicella. This process happens in February.
|Refining and Aging
||After the re-fermentation, the wine ready to become Valpolicella Ripasso, is left to age in wood barrels for 18 months during which period there will be a natural micro oxygenation and a stabilization of the colour and the evolution of the aroma. The bottle is then placed horizontally for at least 9 months to complete the formation of the bouquet.
||14,5 % Vol