• Marchiopolo Valpolicella Ripasso Classico Superiore Tocià 2019
  • Marchiopolo Valpolicella Ripasso Classico Superiore Tocià 2019
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Marchiopolo Veneto Valpolicella Ripasso

Marchiopolo

Marchiopolo Valpolicella Ripasso Classico Superiore Tocià 2019

Red still

  • Marchiopolo Valpolicella Ripasso Classico Superiore Tocià 2019
  • Marchiopolo Valpolicella Ripasso Classico Superiore Tocià 2019
1 2
Show more
Marchiopolo Veneto Valpolicella Ripasso
CHF 15.50
CHF 15.50
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Denomination Valpolicella Ripasso DOC
Size 0,75 l
Alcohol content 14.5% by volume
Area Veneto (Italy)
Grape varieties Corvina, Corvinone, Rondinella
Aging Big oak casks for 15 months followed by ageing in the bottle.
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Perfume

Perfume

Intense and defined, with scents of morellos, raspberries, tobacco and leather.

Color

Color

Ruby red with garnet reflections.

Taste

Taste

The dried grape scents typical of Amarone, coming from the peel used for the "ipasso" generate a fruity persistence with balanced freshness and easy drinkability.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Producer
Marchiopolo
From this winery
Proposing the best of each territory by vinifying only excellent vintages.

Preserving and rediscovering indigenous grape varieties by enhancing their character.

Working with the best experts in the field, from the vineyard to the glass.

Amarone della Valpolicella Classico DOCG was awarded Gold by The WineHunter Award 2020. Read more
Production area: Lombardy
Lombardy
Marchiopolo

Meat
Cheese
Matured cheese
Lamb
Pork

Name Marchiopolo Valpolicella Ripasso Classico Superiore Tocià 2019
Type Red still
Denomination Valpolicella Ripasso DOC
Vintage 2019
Size 0,75 l
Alcohol content 14.5% by volume
Grape varieties Corvina, Corvinone, Rondinella
Country Italy
Region Veneto
Vendor Marchiopolo
Climate Altitude: 180-500 m a.s.l. Exposure: North-South. The Mild climate is characterised by microclimatic peculiarities.
Soil composition Clayey with iron content and rich in skeleton in the upper area, partially clayey in the lower areas.
Cultivation system Espalier.
Plants per hectare 5,000.
Yield per hectare 8,000-9,000 kg/hectare.
Harvest October.
Wine making Thermal pre-fermentation steeping, délestage under thermal control. Second fermentation on the Amarone and Recioto peels using the "ripasso" technique.
Aging Big oak casks for 15 months followed by ageing in the bottle.
Allergens Contains sulphites