ALCOHOL 15% \ nGrapes 85% Corvina, 5% Corvinone, 10% Rondinella from Valpolicella Classica \ n \ nVinification Soft pressing with destemming and subsequent fermentation with maceration \ n at 20 - 24 ° C. Soft pressing. The wine obtained at the end of January is passed over the Amarone skins. \ NVinification Grapes selected and hand-picked at the beginning of October in Plateaux. After \ ndrying according to tradition, the grapes are de-stemmed and pressed before maceration with fermentation of about 20 days \ nRefining The wine is aged in French and American oak barrels for a period of 8 - 12 months Refinement In French oak barrels for a period of 12 to 18 months.
|Name||Valpolicella Ripasso Classico Superiore|