Valpolicella Ripasso DOC
Bertani
Single
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Winemaking
The harvest takes place at the end of September and is exclusively carried out by hand. After de-stemming and crushing, the grapes are fermented in wide, shallow stainless steel tanks which maximise the skin contact. The fermentation temperature is maintained at around 18-20C. By March, the first fermentation is long finished and the wine is refermented with a mixture of new dried grapes and spent skins already used to make Amarone and Recioto. This second fermentation takes place at a low temperature of 15-18C and lasts for around a week. Wood maturation lasts for fifteen months in a combination of Slavonian oak vats with capacities ranging from 800 to 3000 litres.
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Product Specification
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ColourRed
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CountryItaly
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RegionVeneto
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Sub RegionValpolicella
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StyleMedium Bodied
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ClosureNatural Cork
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SKU65086120
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Alcohol %13.5%
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GrapeCorvina
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Unit Volume75cl
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VeganYes
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VegetarianYes