Valpolicella Superiore Ripasso

Silvano Piacentini Selections

classification D.O.C.

type Red

country Italy

region Veneto

province Verona

Vintage available 2016

Grape variety 72% Corvina, 8% Rondinella, 20% Corvinone

Type of farming Conventional

Harvest Manual, between late September and early October


Vinification

Fermentation takes place in temperature-controlled stainless steel vats. This Valpolicella is then pumped over the pomace from the Amarone for a second fermentation lasting around 12-15days (thus using the traditional “ripasso” technique).

Maturation

Following vinification, the wine matures for around 15 months in Slavonian oak casks and tonneaux.

Tasting note

Deep ruby red colour. On the nose it shows a fragrance of ripe red berries and cherries, enhanced by an intriguing balm-like note. On the palate it is full-bodied and well-structured. It offers sweetish fruity notes underpinned by elegant rounded tannins.


Formats and packs

75 cl Bordeaux-style bottles



Descrizione organolettica


Formats and packs

75 cl Bordeaux-style bottles


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