Description
Valpolicella Ripasso DOC, Bertani
Region : Valpolicella, Veneto, Italy
Grape : Corvina 80%, Rondinella 5%
The grapes are harvested by hand in September. 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.
Violet red colour. Intense notes of black currant, red plums, raspberry, black cherry and spice. Good fresh attack on the palate followed by a good balance between acidity, sweetness and body.
Vegetarian / Vegan
75cl
13.5% abv
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