| Grape varieties |
50% Corvina, 30% Corvinone, 10% Rondinella |
| Cultivation system |
Trellised "Pergola" system and Guyot. |
| Harvest |
The first weeks of October. |
| Vinification |
The destemmed and crushed grapes are left to ferment in stainless steel containers of 100-hl each at controlled temperatures from 25°C to 28°C. Frequent pumping over and delestage favour the extraction of tannins and polyphenols from the skin. The wine thus obtained is left to rest in steel tanks where malolactic fermentation takes place entirely. At the beginning of February, after the racking of the Amarone, the Valpolicella destined to become Ripasso, is refermented on the skins of the Amarone for 15 days at 15°C with daily punching-down, thus allowing the extraction of aromas and alcohol from the skins of the Amarone, which give new personality to the Valpolicella. At the end, the Ripasso is again drawn off and destined for refinement. |
| Ageing |
In May the wine is transferred into Slavonian oak barrels for 9 months and a further 3 months of bottle ageing completes the production process. |
| Pairing |
Ideal with savoury first courses such as risottos with porcini mushrooms or pasta with game sauce. It also accompanies second courses of meat and aged cheeses. |
| On offer |
Price Costa Arente Valpolicella Ripasso Valpantena Superiore 2020 € 22.25
ex VAT
|