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Organic
FOOD & MORE
ARTISAN PRODUCERS
COUNTRY
Italy
WINE & BEVERAGE
Red Wine
Terre di Gnirega

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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.

 

WINE CHARACTERISTICS

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.

 

ENOLOGY

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

Filtering: no

Clarification: no

Refinement in steel: 1 year

Refinement in barrel or barrique: 24 months

Refinement in bottle: min. 1 month.

Corrections: no

Wine yield from grapes (%): 67%

Bottle type: Bordelaise expo

Cork type: natural cork

Certifications: organic wine

 

VITICULTURE

Soil: Clay, chalky and very rocky soil.

Exposure: midday-evenings

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.

 

CHEMICAL PROPERTIES

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

valpolicella-ripasso-classico-superiore-doc-2015-organic
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