Valpolicella Superiore Ripasso D.O.C. Scarica versione pdf
GRAPE VARIETIES
Corvina, Rondinella, Molinara
SOIL COMPOSITION
Middle density soil of morainic origin, calcareous clayey
BREEDING SYSTEM
Spalliera
VINE DENSITY
6000 Vines/ha
Yield 70 q.li/ha
WINEMAKING SYSTEM
Soft pressing, vinification in red with “cappello sommerso” at controlled temperature (20-22°C).
2nd fermentation: pressing and destemming of the dried grapes in the first half of january.
Refining in oak barriques.
Bottled in sterile line.
ANALYSIS AND CHARACTERISTICS OF THE PRODUCT
alcohol content . 13,5%
acidity:: 5,50 g/l
Colour: intense ruby red

GASTRONOMY
Is traditionally served with game dishes, barbecued meat and seasoned cheese.
Should be served at 16-18°C and uncorked an hour before drinking.


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