Winemaking and Aging
Vinification: Grapes are pressed and by gravity they drop in small fermentation tanks (50 Hl). Daily pumping over and delestage are carried over throughout the duration of fermentation. Ripasso is the result of a second fermentation on Amarone pomace that takes place in February of the year following the harvest. As a result of this second fermentation the wine acquires body, structure, alcohol and aromas.
Ageing: Ripasso ages in selected oak of different sizes, mostly barriques and larger casks. It then refines in bottle.
Denomination Denominazione di Origine Controllata
Grapes: Corvina, Corvinone, Rondinella
Area Of Origin: Production area Own vineyards in Valpantena between Poiano and Quinto in vicinity Figaretto
Vineyards They are located on a hills area with south exposure. Soils are clayey and strongly calcareous. Gujot training system with 4000 vines per hectare
Harvest: Takes place at the end of September, early October. Grapes are hand picked and put into small crates
Tasting Notes Intense ruby red color with wide bouquet of ripe red fruit and hints of spices, reminiscent of tobacco and black pepper
Pairing: It goes well with hearty main course dishes, roasted meat, rabbit, grilled red meats and medium aging cheeses.
Alcohol: 14.5% by Vol
Serving Temperature: 16-18°C