Valpolicella Ripasso

475 

DENOMINAZIONE DI ORIGINE CONTROLLATA CLASSICO SUPERIORE

Pa’Riondo se svou intenzivní, hlubokou a bohatou rubínovou barvou je mezinárodním vyjádřením oblasti svého původu.

Tradiční technika Ripasso spočívá v dvojitém kvašení mladé Valpolicella na slupkách, ještě impregnovaných cukry a kvasinkové buňky z polosušených hroznů dříve používaných k výrobě Amarone. Po tříletém zrání se víno stává harmoničtějším a sametovým.

To je ideální čas si to užít.

 

Skladem

Popis

 

[ GRAPE VARIETIES ]

Corvina 65%, Rondinella 25%, Corvinone 10%.

[ PRODUCTION AREA ] San Pietro
in Cariano and Pedemonte di Valpolicella on rich limestone soils with
lots of rocks. The training system is
Pergola Veronese with on average,
35-years-old vines. Yield: 5000 kg/
ha.

[ PRODUCTION PROCESS ]

The finest selection of Valpolicella of the
current vintage is pumped onto the
skins of the dried grapes that have
just been used to make the Amarone. These are still impregnated with
natural sugar and yeast cells, and
so set off a second fermentation,
thus increasing the wine’s level of
alcohol, as well as enriching its colour, extract and aromas and thus
improving its aging potential. After
maturing for 15 months in barrique
and tonneaux, the wine displays remarkable balance and structure. It
has also acquired new aromatic tones and its colour has become completely stable. It spends a further 6
months in bottle prior to release.

[ TASTING NOTES ]

Characterized by an intense ruby red colour,
it reveals a mellow and balanced
bouquet with intriguing notes of
blackberry jam, mature red fruits,
spices and cocoa powder. On the
palate, it is mouth-fi lling, combining
the great depth, concentration and
staying power like the Amarone to
the typical Valpolicella Classico Superiore fruity bouquet.

Alcohol content 14%.

[ SERVING SUGGESTIONS ]

It is a medium-bodied and versatile
wine, which goes admirably both in
wintertime with elaborate pasta or
rice dishes, red meats, cutlets
and chops, with roasts and moderately
mature cheeses, as
well as in summertime with carpaccio or
roast beef. Serve at
18°C (64°F).