Antiche Terre Valpolicella Ripasso DOC 2017
|Style||Full bodied, rich with plenty of fruit. Best with food.|
|Grape||Corvina Veronese, Rondinella, Croatina|
|Food||Grilled or roasted red meats. Goes well with hard texture mature cheese.|
Soft, velvety with rounded tannins well balanced with the acidity. Fruity with cherries and spicy with dark chocolate coming through at the end.
Valpolicella Ripasso differs from a regular Valpollicella as it undergoes a second fermentation at the end of December/beginning of January. Then the wine is added to the skins of the Amerone that are still soaked in the Amarone wine. This gives extra body and complexity to the wine.
The grapes are harvested in mid September and soft pressed, then fermented and macerated for about 10 days at a temperature of 25°C. After the fermentation, the wine is separated from all solid parts (skins and seeds) and stored in stainless steel vats until the end or December/ early January after which the wine is then poured onto the skins of the Amarone for about 4 to 5 days at a temperature of 15 to 25°C. The wine is then taken off the skins and aged for 10 months in small French oak barrels and larger sized traditional barrels. The wine is finally bottled in early spring after about 12 months ageing.
Serving temperature: 18°C.