VALPOLICELLA RIPASSO
D.O.C.
Classico Superiore
REGION OF ORIGIN:
Classic zone of the Valpolicella.
GRAPE VARIETIES:
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara.
VINIFICATION AND AGEING:
“Ripasso” is a vinfication technique carried out in March in which the already fermented Valpolicella Classico wine is poured, or passed, over the unpressed skins of the Amarone wine after they have been fermented. This technique provokes a minor secondary fermentation which adds body and colour to the Valpolicella Classico wine. After this the wine is aged in a combination of 2000 litre wooden vats and used barriques for a minimum of 12 months prior to bottling.
Cookie | Durata | Descrizione |
---|---|---|
cookielawinfo-checkbox-analytics | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". |
cookielawinfo-checkbox-functional | 11 months | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". |
cookielawinfo-checkbox-necessary | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". |
cookielawinfo-checkbox-others | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. |
cookielawinfo-checkbox-performance | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance". |
viewed_cookie_policy | 11 months | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |