Valpolicella Classico Superiore Ripasso 2020

The harvest usually takes place at the end of September. The grapes are selected very carefully and placed in plastic trays. After harvesting, the boxes are taken to the fruit room where a light drying takes place for 20 days. Subsequently we proceed with the destemming and pressing of the grapes. The first fermentation lasts approximately 3 weeks, during which daily pumping over and delestage are carried out. Upon racking, the Valpolicella Superiore is placed in steel to await the review operation, which usually takes place in the period of March on Recioto pomace, which allows a second fermentation of the wine. Once drawn off, it is left in steel for another 15 days before moving on to refinement in wood, which takes place in light toasted second passage Slavonian oak barrels, with a capacity of 1020hl, for a duration of at least twelve months. It rests in the bottle for six months before being put on the market.

Intense and consistent ruby ​​red. Notes of fruit and spices, intensity, complexity and balance. Powerful but refined, with good tannic texture and beautiful fruit persistence.

It is best expressed with important first courses with meat sauces, grilled meats, game, medium-aged cheeses.