Compared to the classic Valpolicella, the name Superiore indicates an ageing of at least two years.
The name Ripasso derives from the technique used to obtain a more alcoholic, colourful, full-bodied wine with more complex aromas. It consists of returning the classic Valpolicella to the Amarone pomace.
GRAPPE VARIETY - Corvina, Corvinone 60%, Rondinella 30%, Croatina-Sangiovese 10%
TERRAIN - Clay-limestone of moraine origin (morenica).
HARVEST - End of September, by hand, in small boxes.
VINIFICATION - Destemming, fermentation in cement vats for about 15 days, without any temperature control, pumping over and daily racking.
MATURING - Maturation in Slovenian oak barrels (350 L) for a minimum of 24 months.
COLOUR - Ruby red with purplish reflections, intense and persistent.
FRAGRANCES - Aromas of red fruits, mainly cherry.
FLAVOUR - The complexity of the nose is confirmed in the mouth, spices and a slightly bitter finish, reminiscent of mineral and almond.
SERVING TEMPERATURE - 16 to 18°C.
ALCOHOL CONTENT - 14.5%
FOOD & WINE PAIRING - Pasta, minestrone, slightly cured hard meats and cheeses.
