||70% Corvina, 10% Molinara, 20% Rondinella
||Valpolicella Classica area (VR)
||Altitude: 120-350 m. a.s.l.
||The grapes are picked by hand and then immediately destemmed and crushed, prior to maceration at controlled temperatures and undergoing complete alcoholic and malolactic fermentation. In beginning of March the Valpolicella Classico wine is pumped over the pomace from the Amarone and consequently referments.
||12 months in 20 hl. Slavonian oak barrels. Maturation in bottle for 6 months.
||Ideal with meat and cheese.
||Price Speri Valpolicella Ripasso 2017 € 13.37