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 |