TSA Valpolicella Ripasso
Valpolicella Ripasso takes its name from the maceration process called ripasso, when the Valpolicella wine base rests over Amarone skin residue for approximately 15 days. Full-bodied and velvety, it harks back to traditional manual methods.
Corvina, Corvinone, Rondinella, other grapes
Aged in wood 9 months; aged in bottle 6 months
A part of the wine resulting from the vinification of the Valpolicella grapes is macerated over Amarone skin residue for 10-14 days at a temperature of 15 degrees, with daily punching-down.
ALTITUDE 300 and 400 meters above sea level
TYPE OF PLANTING Sustainable Farming
SOIL Lime-clay, moderately deep and alkaline
TYPE OF CULTIVATION Veronese pergola
ALCOHOL CONTENT 13.5%