VALPOLICELLA SUPERIORE RIPASSO MAROGNE 2018

14.0%

4 g/l

Vineyard location:  Valpolicella Classica zone (hilly band to the north of Verona)
Soil:  red-brown soil on detrital, limestone-marly and basaltic sediments
Grape varieties:  Corvina 60% Rondinella 30% Molinara 10%
Vine yield per hectare:  90 ql./ha
Grape harvest: hand selection of the best grape buches coming from hilly vineyards. The grape picked at the beginning of the harvest is collected in small crates and left to raisin before being vinified with the
rest of the grape picked by the end of the harvest
Vinification techniques: traditional skin fermentation followed by 10-15 days maceration. After fermentation the unpressed Amarone skins are
added to Valpolicella wine, according to the traditional Valpolicella "ripasso" technique
Ageing: in oak barrels for 10-12 months, depending on the vintage, followed by a short stay in stainless steel vats
Wine analysis: Alcohol content 13.7% vol., Residual sugar 4 g/l, Dry extract 28 g/l, Total acidity 5.60 g/l, pH 3.40
 

Colour: deep ruby red
Bouquet: vinous, full-bodied, with hints of black cherry and well-ripened fruit
Palate: rounded, velvety, full-bodied and lingering

Food and wine pairing: recommended with grilled red meat, pasta with sauce, fermented cheese, roast meat
Serving suggestions: wine to be best enjoyed within 4 years from bottling
Service temperature: 17°-19°C

12/750

62568