Valpolicella Superiore Ripasso is a match made in heaven between Valpolicella Giovane and Amarone pomace.Format
It was our ancestors who, in their pursuit of fine wines, pioneered the Valpolicella Superiore Ripasso method, which has been handed down and is embodied in our Monti Garbi. Soave Monte Ceriani is always different but, by the same token, unique. It is obtained from 100% Garganega grapes. Another wine which deserves a mention is Soave Vecchie Vigne, aged in barrels, one of its kind from a small vineyard whose vines are more than thirty years old.
Production Area: Municipality of Mezzane - Monti Garbi district.
Soil Type: Sandy, loamy with a lot of white calcareous subsoil.
Altitude Of Vineyards: 300 metres above sea level.
Grape Variety: Corvina and Corvinone 70% - Rondinella 20% - Croatina and Oseleta 10%.
Age Of The Vines: 20 years.
Density Of Planting: 8,000 Vines per hectare.
Yield: 100 quintals per hectare.
Vinification: At a controlled temperature for 8 days.
Harvesting: by hand into crates.
Pressing: gentle, with pneumatic press.
Fermentation: alcoholic at a controlled temperature with
selected yeasts, used for the Amarone grapes.
“Ripasso”: refermentation of the vinified young Valpolicella in October on the pomace of Amarone.
Malolactic fermentation: natural in 500-litre tonneaux.
Batonnage: once a month until October of the year after
Ageing: 15-16 months in 500-litre tonneaux, 30% of which are new and 70% one-wine barrels.
Quantity Produced: 200.000 bottles.
Colour: ruby red.
Aroma: red fruit and cherry.
Flavour: sweetish, soft yet powerful, fresh, full-flavoured
with a trace of tannin and a spicy aftertaste.
Alcohol Content: 14% Vol.
Acidity: 5,6 g/l.
Residual Sugar Content: 6 g/l.
Serving Suggestions: First courses of pasta with meat sauce and Italian style sauces, grilled, roasted or boiled white meat, medium-hard cheeses.
Serving Temperature: 14°C-16°C.
Ageing potential: 10 years.
: 0,75Alcohol Content
: Non disponibile