Description

Vivaldi Valpolicella Ripasso DOC

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Location: the Valpolicella DOC area (Veneto).

Altitude: 150-350 metres a.s.l.

Soil type: varied, silt-clay, partly calcareous and partly on Eocene marls. Grass sward between vines.

Training system: Pergoletta Doppia.

Age of vines in production: 15 to 25 years.

Buds per vine: 18. Density: 3,300 to 3,500 per hectare. Yield per hectare: 70 hl.

Harvest: in the beginning of October exclusively by hand.

Alcohol: 13.5 %

Vinification: destemmed and gentle pneumatic crushing Fermentation temperature between 25 and 28 °C. Maceration for 10 days with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second Fermentation on the Amarone skins during 15 days at a temperature of 15 °C with daily punching downs. Malolactic fermentation completed. Aging in wood then in bottle.

TASTING NOTES

Colour: intense ruby red.

Perfume: complex, of red fruits, vinous and spicy.

Flavour: harmonic, full-bodied and velvety with well-balanced tannins and acidity