Seccal Valpolicella Superiore Ripasso DOC 2019 Jeroboam - Nicolis

1st Fermentation: spontaneous, with native yeasts, in steel tanks for 12 days, in October. 2nd Fermentation: spontaneous, with native yeasts, on pomace of Amarone, in steel tanks for 8 days, ad late winter. Maturation: 16 months in Slavonian oak barrels. Bottle refinement: 4 months. VINIFICATION Food: savory first courses, second courses of mixed meats e cheeses. GASTRONOMIC TIPS ANALYTICAL DATA: Alcohol content: 13.50% vol Total acidity: 5.80 gr/lt Net dry extract: 28.00 gr/lt YIELD PER HECTARE: 75 hl/ha HARVEST: manual VINES: 70% Corvina 20% Swallow 5% Molinara 5% Croatian Colour: deep ruby red. Bouquet: intense, elegant, with hints of plums and ripe cherries and spices. Taste: full-bodied, balanced, enveloping and excellent persistence. ORGANOLEPTIC DESCRIPTION " S E C C A L " R I P A S S O VALPOLICELLA DOC SUPERIOR CLASSIC