DescriptionVINES. 60% Corvina, 20% Rondinella, 10% Corvinone.
PRODUCTION AREA. Poiano and Nesente of Valpantena (Verona).
CHARACTERISTICS OF THE LAND. 20% Skeleton, 23% Sand, 64% Silt, 13% Clay, Total limestone 35%, Limestone active 9%.
TRAINING SYSTEM. Guyot and Inclined Veronese Pergola.
SYSTEM DENSITY. 4500 vines per hectare.
YIELD PER HECTARE. 90 quintals
PRODUCTION BY SCREW. 2 Kg.
HARVEST PERIOD. October.
WINE. De-stemming and crushing of the grapes, inoculation with selected yeasts.
FERMENTATION. With maceration in steel tanks for 10 days at 25 ° C. Replacements and daily delestation. Refermentation on the pomace of Amarone in January, for each liter of Amarone produced, two of Ripasso are obtained.
AGING. 12 months in barriques, 6 months in bottle.
ORGANOLEPTIC CHARACTERISTICS. Bright ruby red. To the ripe blackberry smell, cloves, ta-bacco and licorice. Taste tasty, soft and fresh.
SERVING. Boiled meats, roasts and game.
TYPICAL RECOMMENDED PLATE. Lesso with pearà.
IDEAL SERVICE TEMPERATURE. 16 ° C.