Valpolicella Ripasso Classico Superiore DOC
Veneto region, north of Verona in the Classic Valpolicella area.
Clay and limestone with a high plasticity, in hill rich of skeleton.
Hand harvest at the end of September and at the beginning of October. The fermentation takes place in the controlled temperature of 22-24°C, it macerates for about 7-8 days during which at least 4 replacements a day are repeated. In February-March Valpolicella Classic is made fermented for the second time over Amarone Valpolicella Classic marcs for about 2 weeks in the controlled temperature of 22-24°C.
It maturates into little French oak barrels for at least 15-18 months, afterwards rests into stainless steel.
Ruby red with garnet red shades.
Aromas of ripe fruits of blackberry and cherry together with spices and cocoa.
Structured, harmonious and balanced, with hints of ripe fruit, pleasantly tannic.
It maintains its characteristics for more than 6-8 years.