| Grape varieties |
Corvina, Corvinone, Rondinella |
| Origin |
The vineyards are mainly located in the town of Fumane (Verona), in the area of Valpolicella wine production. |
| Cultivation system |
Traditional "pergola veronese" (trellised vine). |
| Harvest |
End of September-early October. |
| Vinification |
It is obtained using the ripasso technique, which is traditional in Valpolicella. Fermentation is carried out at a controlled temperature of 25°C for 10 days. The skins are kept immersed in the must with the “submerged cap” technique to extract the grapes’ various components. During the following spring, the operation known as Ripasso is performed: the wine is kept in contact with the skins, still impregnated with sugars and aromatic components, of the dried grapes used for the production of Amarone. In this way, the resulting wine gains greater structure and complexity. |
| Ageing |
In traditional large Slavonian oak casks and partially in tonneaux. The wine then undergoes further maturation in bottle prior to marketing. |
| Pairing |
A versatile wine, which can be paired with meat-based dishes, such as pasta, roasted meats, game, and grilled meat. It also pairs with mid-aged cheeses. |
| On offer |
Price Villabella Valpolicella Ripasso Classico Superiore 2019 CHF 12.09
inc VAT
|