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.

VARIETAL

Corvina, Corvinone, Rondinella, other grapes

AGING

Aged in wood 9 months; aged in bottle 6 months

VINEYARDS

Valpolicella

Vinification

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.

ORIENTATION South-east

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%

AVAILABLE DOWNLOADS

Fact Sheet
Bottle Shot
Label