Viviani Valpolicella Superiore Ripasso 2013

Viviani Valpolicella Superiore Ripasso 2013

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89
0,75 l  -  13.50% by vol.
Viviani
By the vineyards where you do not have selected the Amarone grapes is harvested, always by hand, the grapes that will give the Valpolicella that will be "rehearsed" on the Amarone marc. After crushing and de-stemming those grapes are macerated in concrete containers vitrified for about 10-12 days. The wine remains in concrete containers, up to svinamento Amarone (thus the end of March, beginning of April). At this point the Valpolicella obtained in October is passed back on the still damp pomace (and still pretty sweet) Amarone. In this way we get a more structured Valpolicella, full-bodied and retaining fragrances and in the mouth of withering flavor and drinkability of Valpolicella. After the review (which usually lasts a few days) Valpolicella Classico Superiore enters wood where it matures for about 12 months.
Ruby red
Rich and intense, with blacks fruits, jam, tobacco and liquorice
Enveloping and harmonious, good freshness and balanced tannins
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HK$ 190.00
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Serving temperature:
16 - 18°C.
Longevity:
05 - 10 years
Food matching:
Name Viviani Valpolicella Superiore Ripasso 2013
Wine type Red still
Classification
Year 2013
Format 0,75 l Standard
Country
Region Veneto
Grapes 60% Corvina, 10% Molinara, 30% Rondinella
Composition of the land Of medium texture with a good concentration of lime and a substantial presence of stones in the first half a meter of land.
System The vineyards are planted with Veronese pergola with a number of gems ranging from sixteen to eighteen.
Aging 18 months in barriques and tonneau
Alcohol 13.50% by volume
On sale Price Viviani Valpolicella Superiore Ripasso 2013 HK$ 190.00 

Viviani

From this winery:
Family Viviani cultivates on six acres of vineyard at Mazzano in Valpolicella. The exposition of the vineyard (South-Southeast) and their altitude (350-450 m.) provide the best environmental conditions for the cultivation of the vine. To these are ad...
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89/100 
2013
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