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VIVALDI - Valpolicella Ripasso

VIVALDI - Corvina, Corvinone, Rondinella - Valpolicella Ripasso, ITALY

Ripasso wine is obtained through the wine-making technique known as 're-pass', or double fermentation. It means to re-ferment the skins at the end of the fermentation for Amarone with the young Valpolicella wine, creating a wine with more character. It is rich, warm and soft with a perfect balance between tannins and freshness.

Vintage in image may vary. Refer to wine facts for current vintage.

RETAIL $40.00 CLUB MEMBER $29.00

VINEYARD

The vocation of a land, Valpolicella, and its exceptional wines that have won over enthusiasts and connoisseurs all over the world. The essence of these hills is in its vineyards, in its crus and in the thousand expressions of its grapes. Valpolicella means the diversity, richness and tradition of some of the most desired and sought-after wines in the world.

Soil type: varied, silt-clay, partly calcareous and partly on Eocene marls.
Grass sward between vines.
Training system: Pergoletta Doppia

Wine facts

Winemakers:

Emanuele Marchesini

Producer:

Vini Valli di Verona - Vivaldi

Variant:

750 mL

Average Age of Vines:

2

Average Vineyard Altitude:

200-300 mt

Density:

0.99615

Production:

Destemmed and gentle pneuatic crushing Fermentation temperature between 25 and 28 °C. Maceration for 10 days with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second Fermentation on the Amarone skins during 15 days at a temperature of 15 °C with daily punching downs. Malolactic fermentation completed. Aging in wood then in bottle. Stabilization: natural.

Sustainably Farmed:

no

Harvest Method:

manual

Sorting:

manual

Fermentation and Maceration:

destemmed and gentle pneumatic crushing, fermentation at 23°C with maceration for 10 days.

Malolactic Fermentation:

complete

Aging:

1 year, oak

Alcohol:

13.50%

Vintage:

2017

Country:

ITALY

Grape Varietal:

Corvina, Corvinone

SKU:

IT156

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