Ripasso Valpolicella Superiore Montecariano

Cellar: Montecariano
Region : Italy, Veneto
Grapes : Corvina and Corvinone 65%, Rondinella 25%, Molinara, Croatina, Oseleta 10%
Denomination: Valpolicella Ripasso DOC
Alcohol content : 14.5% vol

The ripasso technique consists in pouring, before aging in the barrel, the base Valpolicella wine directly into the vats where the Amarone was previously pressed, leaving it to rest in contact with the freshly pressed pomace for approximately 15/20 days. In this way the wine receives part of the aroma that is typical of Amarone from the dried pomace. It is also possible to carry out the ripasso technique on freshly pressed Recioto pomace. In this case you will obtain a slightly sweeter Valpolicella Ripasso.


Characteristics:
Bright ruby ​​red wine with purple reflections. The aromas include fresh red flowers, rosehip jam and almonds. The taste is fruity, intense, fresh and tannic.

Winemaking:
Temperature controlled stainless steel