VALPOLICELLA RIPASSO DOC
VALPOLICELLA RIPASSO DOC

FIDORA

VALPOLICELLA RIPASSO DOC

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Valpolicella Ripasso is obtained through a second fermentation of Valpolicella wine in contact with the residual lees of Amarone. This process lasts 15 to 20 days and is followed by a 24 months aging in French oak. Compared to Valpolicella, it is more structured and has a higher longevity, the alcohol content is higher, the acidity lower, the roundness more marked and the values of the phenolic substances and extracts are higher. Valpolicella Ripasso offers a slightly ethereal perfume of red fruits and black cherry. The palate is fine, harmonious, dry and velvety.

ENVIRONMENT AND VINEYARD
Production area

Valpolicella, Verona, Veneto

Location

The vineyards are located on the hills, in the valley of Illasi

Vineyards elevation

220-300 meters

Soil

Calcareous with sedimentary origin

Training system

Pergola and Guyot

Plant density 3.000 plants per hectare

GRAPE VARIETIES
CORVINA65%
CORVINONE25%
RONDINELLA10%

ALCOHOL LEVEL
14% vol

TASTING NOTES
Colour

Ruby red with garnet shades

Bouquet

Black cherry and red fruits, with slight ripe fruit hints

Taste

Harmonious, dry and velvety

SERVICE AND PAIRING
Serving temperature

18° – 20°, open the bottle an hour before drinking

Pairing suggestion

Full-bodied, it perfectly pairs with earthy dishes and meat main courses such as grilled, roasted, or braised red meats with herbs or spices or poultry. Try it with hard and semi-hard medium-seasoned cheese