Vinity

STEFANO ACCORDINI,
VALPOLICELLA CLASSICO SUPERIORE “RIPASSO”

Valpolicella Classico Superiore Acinatico Ripasso is a very interesting wine. It is made with a technique know as "ripasso".were the grapes are re-strained on the marcs of Amarone,. The process gives the ripasso wines structure, bouquet and interesting nuances. Once the grapes for the Amarone are pressed, Valpolicella juice is poured on its virgin marcs and let to macerate for at least 15 days. In this period the wine completes its fermentation and reaches the level of alcohol, the structure, and all the tannic substances and the bouquet that are typical of the Amarone.

Region: Veneto
Production Area: Valpolicella Classico Superiore, Pedemonte (Verona)
Appellation: Valpolicella Classico DOC
Varietal Blend: Corvina Veronese 60%, Corvinone 15%, Rondinella 20%, Molinara 5%.
Vineyard: Located in the hilly region of Negrar, at an elevation of 600 to 750 feet a.s.l. with a south-eastern exposure. Average age of vines: 25 years old. Plant density: 1300 plants per acre.
Planting System: Double Pergola.
Soil: Alluvial.
Harvest: Third week of September..
Yield: About 3.2 tons per acre
Alcohol: 14%
Vinification: Fermentation in stainless steel tanks with a 12 day maceration and 3 daily pump-overs. The wine is kept in stainless steel tanks till February, then it is re-strained with the marcs of Amarone for 15 days at 15°C. Transfer into barrels by the end of May.
Aging: In new French oak barrels for 12 months and 6 months in the bottle.
Bottle aging potential: At proper temperature, laid down, in the dark, this wine can keep its characteristics for 10- 15 years.

Tasting Notes: The color is intense ruby red. Intense, delicate and aethereal on the nose with scent of spices and vanilla. The palate is warm, full-bodied with scent of fruit reminiscing of Amarone.

Pouring Suggestions: Served at 17°- 18° C. Uncork at least 1 hour before drinking.

Food Pairings. Any kind of meat, even white meat, stews and aged chees

	VINITY WINE COMPANY
STEFANO ACCORDINI, VALPOLICELLA CLASSICO SUPERIORE “RIPASSO” Valpolicella Classico Superiore Acinatico Ripasso is a very interesting wine. It is made with a technique know as "ripasso".were the grapes are re-strained on the marcs of Amarone,. The process gives the ripasso wines structure, bouquet and interesting nuances. Once the grapes for the Amarone are pressed, Valpolicella juice is poured on its virgin marcs and let to macerate for at least 15 days. In this period the wine completes its fermentation and reaches the level of alcohol, the structure, and all the tannic substances and the bouquet that are typical of the Amarone. Region: Veneto Production Area: Valpolicella Classico Superiore, Pedemonte (Verona) Appellation: Valpolicella Classico DOC Varietal Blend: Corvina Veronese 60%, Corvinone 15%, Rondinella 20%, Molinara 5%. Vineyard: Located in the hilly region of Negrar, at an elevation of 600 to 750 feet a.s.l. with a south-eastern exposure. Average age of vines: 25 years old. Plant density: 1300 plants per acre. Planting System: Double Pergola. Soil: Alluvial. Harvest: Third week of September.. Yield: About 3.2 tons per acre Alcohol: 14% Vinification: Fermentation in stainless steel tanks with a 12 day maceration and 3 daily pump-overs. The wine is kept in stainless steel tanks till February, then it is re-strained with the marcs of Amarone for 15 days at 15°C. Transfer into barrels by the end of May. Aging: In new French oak barrels for 12 months and 6 months in the bottle. Bottle aging potential: At proper temperature, laid down, in the dark, this wine can keep its characteristics for 10- 15 years. Tasting Notes: The color is intense ruby red. Intense, delicate and aethereal on the nose with scent of spices and vanilla. The palate is warm, full-bodied with scent of fruit reminiscing of Amarone. Pouring Suggestions: Served at 17°- 18° C. Uncork at least 1 hour before drinking. Food Pairings. Any kind of meat, even white meat, stews and aged chees