Valpolicella Area

Valpolicella Superiore D.O.C. Ripasso

Grapes: Corvina, Rondinella and Molinara.

Production zone: from the hilly area to the North of the Comune of Colognola ai Colli.

Tasting notes: intense red with brick-red reflections and a perfume of ripe red cherries, balsamic notes and vanilla.

Vinification and aging: freshly fermented Valpolicella is added to the skins left after the production of Amarone in order to enrich the structure of the Valpolicella. There follows a minimum six month maturation in oak casks.

Alcohol: 13,5% vol.

Food pairing and serving temperature: recommended as a pairing with rich meat dishes, full-flavoured cured meats and mature cheeses. Decant in good time and serve at a temperature of 16 -18° C in large glasses.

Available in formats:

• 0,75 lt. Bordeaux bottle
• 1,5 lt. Magnum