Valpolicella Classico Superiore Ripasso 2021 - SPERI

TYPE Valpolicella Ripasso Classico Superiore DOC

PRODUCTION AREA Municipalities of San Pietro in Cariano, Fumane and Negrar. between 120 and 350 m./sl

VARIETY Corvina Veronese 70%, Rondinella 20%, Molinara and other native varieties 10%

TYPE OF SOIL The soil of volcanic origin, of calcareous-calcareous type, favors the retention of humidity preventing drought

VINIFICATION After harvesting, immediate pressing with a crusher-destemmer. Maceration for 8 days at a controlled temperature of 20-24 degrees in stainless steel tanks. Transfer to vitrified concrete tanks for the completion of the alcoholic and malolactic fermentation. During the last week of February follows a refermentation (second fermentation) of the Valpolicella Classico obtained on the marc of Amarone for 8 days at a temperature of 15 or 18 degrees.

TRAINING SYSTEM Veronese pergola

COLOR Intense red

BOUQUET Hints of red fruit, spices and cocoa

PAIRINGS Ideal with meat and cheese dishes

TASTE In the mouth it is warm and soft, well balanced by a round tannin

NOTES It is a vigorous and refined wine at the same time. It is appreciated for its great versatility. Produced with the RIPASSO technique deliberately applied in a more restrictive way than the production disciplinary, it is obtained by passing the Valpolicella Classico on the Amarone pomace for one time only. The result is an authentic local wine that elegantly displays a beautiful complexity of fruity aromas and spicy tones well supported by good acidity and the right alcohol content.

AGING 12 months in 20 hl Slavonian oak barrels. Refining in bottle for 6 months.