Description
Corvina Veronese 60%, Corvinone 15%, Rondinella 20%, Molinara 5%
The Ripasso Acinatico is obtained from Valpolicella Classico Superiore of the same vintage through a re-fermentation and a second maceration on the still slightly sweet grape skins of Amarone and Recioto, thereby enriching the body of the wine as well as its color, bouquet, and alcohol content. After aging in Slovenian oak barrels and casks for a total of 12 months, a wine of intense ruby red color is obtained with an intense bouquet reminiscent of ripe fruits, spices, and tobacco. On the palate, it is full-bodied, generous, and persistent, leaving a pleasantly dry and savory sensation.
Situated in the two historic villages of the Valpolicella Classico region falling within the hilltop town of Negrar. At an altitude of 200 to 300 meters above sea level, facing southwest, and from the new vineyards of Cavalo di Fumane at an altitude of 500 meters above sea level. The soil type is varied, alluvial.
Left on the lees of Amarone and in contact with grape skins for 10 days at a temperature of 18°C with daily mixing.
Pairs well with all meats, including white meats, roasts, stews, and aged cheeses.
Serve at a temperature of 17° to 18°C, and remember to open the bottle at least 1 hour before serving.
