Paolo, Giuseppe, and Renzo Tezza
Valpolicella D.O.C. Superiore Ripasso
Corvina, Corvinone, Rondinella
Guyot and Sloping Verona Pergola training systems
20% pebble-gravel, 23% sand, 64% silt, 13% clay. Total limestone content: 35%; active lime: 9%
The grapes are de-stemmed, pressed, and inoculated with cultured yeasts. Fermentation occurs in stainless steel tanks over a period of 10 days at 25°C, with daily pumpovers and delestage (racking). Re-fermentation takes place in January on the Amarone pomace; for every liter of Amarone, 2 liters of Ripasso are produced.
18 months in barriques and 6 months in bottle prior to release
Delaware, New Jersey, New York, and Pennsylvania