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Valpolicella Ripasso
Grape varieties: mainly Corvina, Corvinone, and Rondinella.
Harvest: manual harvest with a careful grape selection in September.
Vinification: soft grapes' pressing. First fermentation in stainless steel tanks. Subsequently light maceration and second fermentation on Amarone skins.
Refinement: in stainless steel tanks and in casks. Final refinement in bottle.
Colour: deep ruby red.
Bouquet: persistent notes of ripe red fruits, tobacco, spices and light vanilla.
Taste: warm, soft with elegant tannins.
Food pairings: all types of hearty first courses as well as roasted and grilled red meat and medium-aged cheese.
Serving temperature: 17-18°C., 62-64°F.
Bottle/cork: 750 ml, /Magnum 1,5 l.
Natural cork.
The Valpolicella Ripasso D.O.C. Classico Superiore Vajoi is mainly obtained from Corvina, Corvinone and Rondinella grapes.
It is obtained from a light maceration and refermentation of Valpolicella Classico Superiore wine with Amarone skins.
It has an intense ruby red colour. At the nose it reveals a rich range of perfumes which are present on tasting as well by persistent notes of ripe red fruits, tobacco, spices and light vanilla.
Warm, soft and embracing, with elegant tannins, it has an alcohol level well-balanced with the structure of the wine.
Traditionally enjoyed with all types of hearty first courses, as well as with roasted and grilled red meat and medium-aged cheese.
This wine is best appreciated if served in a wide burgundy type of glass.
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