APPELLATION Valpolicella Ripasso D.O.C. GRAPE VARIETIES Corvina Veronese 70%, Rondinella 30% VINEYARD LOCATION Hillsides of the Valpolicella production area SOIL CHARACTERISTIC Extremely varied, mostly clayey, calcareous and stony TRAINING SYSTEM Arbour

FOOD PAIRINGS

Pairs well with pot roast and braised meats accompanied with polenta (corn meal), grilled fillet, quail, sliced beef with mushrooms, lamb spare ribs and medium-matured cheeses.

Serve at 16°C (60°F).

HARVEST Early October PRESSING De-stalking then soft crushing of the grapes FERMENTATION 1st fermentation: in temperature-controlled stainless steel tanks; 2nd fermentation: on the pomace in February AGEING 4 months in temperature-controlled stainless steel tanks, 11 months in large Slavonian oak barrels, 2 months in bottle ALCOHOL CONTENT 14,22% Vol