Valpolicella Ripasso

Le Arche

classification D.O.C.

type Red

country Italy

region Veneto

province Verona

Vintage available 2016

Grape variety Corvina, Corvinone, Rondinella

Type of farming Conventional

Harvest Hand-picked, in September and October


Vinification

Destemmed and gentle pneumatic pressed. Fermentation at around 25° and 28° C then 10 days maceration with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second fermentation on the skins of the Amarone (this traditional method is called “Ripasso” and is used to add body and character to Valpolicella wine), followed by contact with them for 15 days at a temperature of 15° C, with daily punching downs. Full malolactic fermentation.

Maturation

Transferred in barrels at the end of May, where it ages for about 10 months, subsequently aging in bottles for further 6 months. Natural stabilization.

Tasting note

Intense ruby red colour. On the nose it reveals intense spicy fruit aromas. On the palate it is harmonious, full and velvety, with the right balance between tannins and acidity.


Formats and packs

Sizes and special packaging 75 cl Bordeaux-style bottles



Descrizione organolettica


Formats and packs

Sizes and special packaging 75 cl Bordeaux-style bottles


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