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The name Valpolicella Ripasso comes from the method used to produce this wine. With this technique, the leftover grape skins and seeds from the fermentation of Recioto and Amarone are added to the batch of Valpolicella wine. In this way, a second fermentation starts, and the wine enhances its complexity.
The vintage 2015 was characterized by a dry and warm summer, without rainfalls. This caused the vegetative block of vines: grape maturation stopped for a period and ended just after the rain occurred at the end of summer.
he wine presents the typical hints of warm vintages (red ripe fruits), still maintaining acidity, typical feature given by our soils. The result is an elegant, complex wine but not heavy. Perfect pairs are risotto, meat, and cheese.
Second Fermentation: 30th March -20th April 2016
Maceration on skins: 7 days
Sulphur Dioxide and/or ascorbic acid: no
Use of selected yeasts: No
Stabilization Process: static, spontaneous
Refinement in steel: 1 year
Refinement in barrel or barrique: 24 months
Refinement in bottle: min. 1 month.
Wine yield from grapes (%): 67%
Bottle type: Bordelaise expo
Cork type: natural cork
Certifications: organic wine
Soil: Clay, chalky and very rocky soil.
Altitude: 300 m.
Vine variety: Corvina 40%, Corvinone 30%, Rodinella 25%, Molinara, Cabernet, Croatina
Type of farming: Pergola of Verona
Vine age: 3-40 years
Plant density (plant/ha): 3500-4000
Production vine (kg/plant): 2-2,5 kg
Production per hectare (kg/ha): 8,000-10,000
Treatment: copper e sulphur, sexual confusion
Fertilizer: manure every 3-5 years, according to the need.
Harvest: 30th September – 5th October 2016
Harvest Method: manual
Use of purchased grapes: no
Certification: organic agriculture.
Alcohol content: 14,6% vol
Total acidity / volatile acidity (g/l): 6,24 / 0,83
Dry Extract: 27,4 g/l
Total sulphur dioxide: 30 mg/l
Density (20°C): 0,992
Residual sugar: 0,6 g/l