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Valpolicella Superiore Ripasso 2010

Cecilia Beretta, Valpolicella, Italy

Cecilia Beretta
Valpolicella Italy
  • Taste
  • Moment

  • Decanting time

    30min

  • When to drink

    Now-2020

  • Food Pairing

    Saltimbocca

Food Pairing

Saltimbocca

The Story

VINEYARDS
Hillside, northeastern Verona.

SOIL
Clay and limestone.


COMPOSITION
Corvina 65%, Rondinella 20%, Negrara 10%, Corvinone 5%.

WINEMAKING
The grapes are pressed and destemmed, then macerated on the skins for 15 days, with remontages and fermentation at controlled temperature of 24-25° C. Placed in steel tanks until February, the product is then left on the skins of the Amarone where it ferments again, enhancing the struct...

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Information

Origin

Veneto, Valpolicella

Soil

Clay and limestone

Grapes

20% Rondinella
65% Corvina
5% Corvinone
10% Negrara

Investment potential

No Potential

Fake factory

None

Glass time

30min

Drinking temperature

17C

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Amarone della Valpolicella

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Recioto di Soave Case Vecie

Valpolicella Classico Superiore Terre di Cariano

Valpolicella Superiore Roccolo di Mizzole

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