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 grapes are destemmed and crushed and transferred to steel fermenters where maceration and fermentation of the must begins at a controlled temperature of below 25° C for about 7/15 days. At this point, the wine destined to become Valpolicella Superiore Doc will be stored in steel tanks to be subsequently subjected in January/February to the practice of “RIPASSO”, i.e. a re-fermentation on the residual marc from the vinification of Amarone della Valpolicella or Recioto della Valpolicella wines.
Refining After refermentation, the wine suitable for becoming Valpolicella Ripasso is left to mature in wooden barrels for several months where there is a natural micro-oxygenation with stabilisation of the colour and evolution of the aromatic component. The ageing phase ends in the bottle placed horizontally for 3 months where the formation of the bouquet is completed.
Alcoholic Content 14,5 % Vol