2021 Technical Specifications
Alcohol 13.5%
Grape Varieties 80% Corvina Veronese, 15% Rondinella, 5% Merlot
Classification Valpolicella Ripasso DOC
Region Valpolicella Ripasso
Soil White limestone (calcium carbonate) and red limestone soils containing iron and manganese
Sites Valpantena and Valpolicella Classica areas
Fermentation Vessels Wide, shallow steel tanks
Oak Types French oak
Closure Cork
Production Details Vines are vertically trellised with Guyot pruning and average 15–20 years old. First fermentation occurs at 68–72°F for about two weeks; the Ripasso second fermentation occurs in March. Maturation is nine months in 30, 50 and 75 hL Veronese-Bertani French-oak barrels, followed by three months in bottle. The sheet reports “TA: 5.5” without a unit or acid-equivalent basis, so it cannot support a canonical total-acidity value.
Tasting Notes Intense ripe red fruit, blackcurrant, sweet spices and chocolate; velvety, balanced, full and round, with lively grip and a savory finish
Food Pairing Roasted or grilled red meat, flavorful first courses, and medium-strong cheeses
Producer Information
Website
Address
Via Asiago, 1, 37023 Grezzana (VR), Italy
Phone
+39 045 8658 444
Email
Owner
Angelini Wines &
Estates Società Agricola Arl
Estates Società Agricola Arl