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Production Area: Hilly vineyard south-faced in Valpolicella area, Veneto Region

Alcohol: 14 % Vol.

Dry Extract: 33.0 g/l

Grapes:  Corvina, Rondinella, Molinara.

Soil: Dark clay, rich of iron with rocky outcrops.

Technique: The vineyards are cultivated on terraces using Pergola Veronese and Guyot system.

Vintage: October

Vinification: Ripasso Method is the unique result of refermenting Valpolicella Classico Superiore on the warm grape skins from which Amarone has been fermented. This process, used only in rare vintage years, imparts richness, character and personality of a great wine to an already superior wine. “Ripasso” method is a technique that is done by the “re-passing” of the Valpolicella wine on the dried grape skins of Amarone, still warm and rich in sugar. The Valpolicella remains in contact with the pomace of Amarone for 10/12 days; during this period, a second alcoholic fermentation occurs. Ripasso method gives to Valpolicella wine a better structure and a lower acidity, it is more rounded and it is suitable for ageing in oak barrels for 12 months.

Color: Velvet ruby red with garnet red reflection.

Taste: Dry, velvety, rounded. it remains for a long time in mouth. The aftertaste confirms what we encountered on the nose letting the subtle tannins create an elegant finish.

Bouquet: Agreeable bouquet, with reminiscence of bitter almonds and redfruits as black cherry.

Valpolicella Ripasso La Vigilia

  • Vintage: 2021

    Typology: Red

    Denomination: Denomination of Controlled Origin

    Grape varieties: Corvina, Rondinella, Molinara

    Alcohol: 12.5% vol.

    Format: 750 ml

    Ideal consumption: 2020-2021

    Serving temperature: 18-20 ⁰C

    Time to taste it: Dinner with friends.

    Pairings: Perfect with any dish of earth, first courses, red meats and advanced seasoning cheeses.

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