Style
Red
Type

Still

Winemaker

Flavio, Federico, and Vanio Tezza

Appellation

Valpolicella Ripasso DOC Superiore

Varieties

Corvina, Corvinone, Rondinella

Viticulture

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.

Soil

20% Gravel, 23% Sand, 64% Loam, 13% Clay, Total limestone 35%, Active limestone 9%.

Vinification

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.

Aging

12 months in wine barrels, 6 months in the bottle.

Available Sizes (L)

0.750

Shelf Talkers

Tasting Note

Bright ruby red. Aromas of ripe blackberry, cloves, tobacco and liquorice.