| Denomination | Valpolicella Ripasso Doc Classico |
| Name | Tenzone |
| Year | 2013 |
| Production Region | Sant’Ambrogio di Valpolicella (VR), frazione Conca D’Oro |
| Grapes Varieties | Corvina Veronese 40%, Corvinone 20%, Rondinella 25%, Croatina, Teroldego, Merlot, Molinara, Oseleta 15% |
| Harvesting Period | Manual, from the middle of September depending on the climate and the variety of the grape. |
| Vinification | 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. |
| Alcoholic Content | 14,5 % Vol |
| Data Sheet | Download |