CLASSIFICATION. Dry Red Wine D.O.C..
GRAPES. Corvina Veronese, Corvinone and Rondinella.
PRODUCTION PROCESS. Ripasso is a particular wine which name is
intrinsically linked to the production of Amarone. With this technique, the
young Valpolicella wine is added to the leftover grape skins from the Amarone
fermentation and so “repassed”, hence the name Ripasso. This second
fermentation provides extra body and complexity to the wine last for about 3
days at 25 - 30 degrees. After racking the wine ages for an additional period of
10 months in both small barrique and large traditional sized barrels. The wine is
finally bottled and released two years after the harvest.
TOTAL ALCOHOL CONTENT. 13.5%.
TOTAL ACIDITY, IN TARTARIC ACID. 5.7 grams per liter.
SHELF LIFE. If the wine is stored correctly it can keep for 5 to 8 years.
COLOR. Intense, deep ruby red.
NOSE. Fruity, of cherry, spicy with a touch of dark chocolate at the end.
TASTE. Soft, velvety with rounded tannins well balanced off with the acidity.
SERVE. To be served preferably at room temperature around 18 °C.
FOOD MATCHING. Grilled or roasted red meats. Goes well with hard texture