Mer om produkten
Ripasso wine has a deeper color, it is more tannic and alcoholic than Superiore. This wine is well
balanced, whit a bouquet of pear and wild fruits and a scent of vanilla.
How to serve: Serving
temperature (16-18° C)
Type of vinification:
Valpolicella Ripasso’s grapes are pressed in October and then,
in February, they are put on Amarone’s marcs. It undergoes a
fermentation for ten days approximately; it is decanted four
times and finally put in ouk barrique the following summer.
Leverantör: Pietro Clementi
Klassificering: Valpolicella classico superiore RIPASSO d.o.c.
Druva: 65% Corvina e Corvinone, 30% Rondinella, 5% Molinara
Total Acidity: 5,1g/l