Delicate Ripasso, great value wine.
60% Corvina, 20% Corvinone, 20% Rondinella
De-stemming and pressing of the grapes, then inoculation with cultured yeasts. Fermentation with maceration in steel for 10 days at 25°C, with daily pumpovers and delestage. Refermentation in January on the Amarone pomace; for every litre of Amarone, 2 litres of Ripasso are produced. Maturation for 12 months in barriques and 6 months in bottle.
Sensory profile: Brilliant ruby red; scents of ripe blackberry, clove, tobacco, and liquorice
Food Matching: Enjoy slightly cooled (16°C) with braised meats, roasts, and game
Residual sugar: 6 g/L
Acidity: 5.5 g/L (sugar/acidity ratio: 1.09 = dry)