Flavio, Federico, and Vanio Tezza
Valpolicella Ripasso DOC Superiore
Corvina, Corvinone, Rondinella
VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese.
PLANT DENSITY. 4500 vines per hectare.
YIELD PER HECTARE. 90 quintals.
PRODUCTION PER VINE. 2 Kg.
HARVEST PERIOD. October.
20% Gravel, 23% Sand, 64% Loam, 13% Clay, Total limestone 35%, Active limestone 9%.
VINIFICATION. Grape destemming and crushing, addition of selected yeasts.
FERMENTATION. Maceration in steel vats for 10 days at 25°C. Daily racking and délestage. Refermentation in January on Amarone must. On average, two liters of Ripasso are obtained from every liter of Amarone produced.
12 months in wine barrels, 6 months in the bottle.
Bright ruby red. Aromas of ripe blackberry, cloves, tobacco and liquorice.