CLASSIFICATION. Dry red wine D.O.C..
GRAPES. Corvina Veronese, Corvinone, Rondinella.
WINEMAKING AND PRODUCTION. Of greater complexity and structure compared to the Valpolicella, Ripasso Valpolicella undergoes a second fermentation by adding Amarone skins to the young wine. The grapes are harvested mid-September followed by the first alcoholic fermentation lasting for about 10 days at a temperature of 25 °C., after which the wine is drawn off and separated from the solid parts (skins and seeds) and left in stainless steel tanks until the end of December. At the beginning of January, the wine is racked on the Amarone skins, leaving it to rest for 4 - 5 days at a temperature of 15 - 25 °C. At the end of the process the skins are separated again and the wine ages for 10 months in French oak barriques and in the traditional wooden barrels. The wine is finally bottled in spring after a 12-month ageing. The wine, correctly stored in horizontal position at a constant temperature between 15 - 18 °C and in the absence of light, is maintained for 5 - 8 years.
COLOUR. Intense and deep ruby red.
AROMA. Fruity cherry, spicy with a touch of dark chocolate.
TASTE. Smooth and well-rounded tannins that balance the natural acidity.
TASTING. Serve at room temperature, preferably around 18 °C.
SERVING SUGGESTIONS. Grilled or roasted meats, or accompanied by hard textured cheese.
TOTAL ALCOHOL. 13.5%.
TOTAL ACIDITY, IN TARTARIC ACID. 5.7 grams/liter.