Valpolicella Ripasso, doc classico superiore Villabella

Type of soil: limestone mixed with clay Grapes:Corvina 55-65%, Rondinella 25-30%, Molinara, Rossignola e Negrara 10% Training system: veronese pergola Yield per hectare: 10,000 kilos Harvest period: early October Vinification: it is obtained using the ripasso technique, which is traditional in Valpolicella. Fermentation is carried out at a controlled temperature of 25°C for 12 days. The skins and pips are kept immersed in the must (this is the so-called “submerged cap” technique) with the aim of extracting the grapes’ various components to the full. During the following spring, the operation known as ripasso is performed: the wine is fermented once again, this time on the skins (still impregnated with sugars and aromatic components) of the dried grapes used for the production of Amarone. In this way, the resulting wine gains greater structure and complexity Maturation: for two years in traditional large Slavonian oak casks and partially in barriques. The wine then undergoes further maturation in bottle prior to release Number of bottles produced: 50.000 TASTING NOTE Colour: bright ruby red Nose: intense fruity notes of cherries, dewberries, bilberries and plums, together with suggestions of spices (pepper and cinnamon) Flavour: dry, with notable structure. It has a rich taste of red fruits, with light traces of sour cherry preserve and elegant spicy tones, reminiscent of cinnamon, cloves and pepper Serving suggestions: a versatile wine, which can be drunk throughout a meal if it is meat-based (pasta with Bolognese sauce, meat-filled ravioli, roast or grilled meats, game). It also goes very well with moderately mature cheeses Note: this is one of the historic styles of wine from Valpolicella, the land of Amarone, and it can even be aged for a few years Alcohol: 13,5% vol.