||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 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.
||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.
||14,5 % Vol