Le Vigne Di Giorgio Valpolicella DOC Ripasso Vent Red Wine 750ml (Italy)
Le Vigne Di Giorgio Valpolicella DOC Ripasso Vent Red Wine 750ml (Italy)
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Alcohol : 13.5%
Vintage : 2015
Grape varieties: Corvina, Corvinone, Rondinella
Region : Valpolicella, Vigneto costa D'Oro
HARVEST AND WINEMAKING
Harvest: manual in crates at the end of September
Winemaking: destemming and soft pressing of the grapes
Fermentation: submerged cap in stainless steel at controlled temperature, subsequent refermentation on Amarone grape skins
Fermentation temperature: 25°C
Fermentation duration: first fermentation 20 days, second fermentation 15 days
Aging: 7 months in second passage oak barrels (Barriques)
VINEYARD
Training system: Pergola
Average age of the vines: 25 years
Recommended serving temperature: 15-18 °C
Alcohol content: 13.5% Vol
Total acidity: 6
TASTING NOTES
The Valpolicella Ripasso with BIO certification, named "VENT" 2015, is made from Corvina, Corvinone, and Rondinella grapes from the Valpantena area.
The Valpolicella Ripasso involves a maceration of Valpolicella wine with fermented grape skins of dried grapes, previously used for the production of Recioto or Amarone, and aged for six months in wooden barrels.
The alcohol content is 13.5%.
With a ruby red color and garnet reflections, it offers a slightly ethereal aroma of red fruits with hints of vanilla. The taste is refined, harmonious, dry, and velvety.
It is recommended to taste it at a temperature of about 18°C to fully appreciate its generous structure.
PAIRINGS
Due to its pleasant characteristics, it can accompany well-structured winter first courses, grilled red meat dishes, roasts, and platters of medium-aged cold cuts and cheeses.
Vintage : 2015
Grape varieties: Corvina, Corvinone, Rondinella
Region : Valpolicella, Vigneto costa D'Oro
HARVEST AND WINEMAKING
Harvest: manual in crates at the end of September
Winemaking: destemming and soft pressing of the grapes
Fermentation: submerged cap in stainless steel at controlled temperature, subsequent refermentation on Amarone grape skins
Fermentation temperature: 25°C
Fermentation duration: first fermentation 20 days, second fermentation 15 days
Aging: 7 months in second passage oak barrels (Barriques)
VINEYARD
Training system: Pergola
Average age of the vines: 25 years
Recommended serving temperature: 15-18 °C
Alcohol content: 13.5% Vol
Total acidity: 6
TASTING NOTES
The Valpolicella Ripasso with BIO certification, named "VENT" 2015, is made from Corvina, Corvinone, and Rondinella grapes from the Valpantena area.
The Valpolicella Ripasso involves a maceration of Valpolicella wine with fermented grape skins of dried grapes, previously used for the production of Recioto or Amarone, and aged for six months in wooden barrels.
The alcohol content is 13.5%.
With a ruby red color and garnet reflections, it offers a slightly ethereal aroma of red fruits with hints of vanilla. The taste is refined, harmonious, dry, and velvety.
It is recommended to taste it at a temperature of about 18°C to fully appreciate its generous structure.
PAIRINGS
Due to its pleasant characteristics, it can accompany well-structured winter first courses, grilled red meat dishes, roasts, and platters of medium-aged cold cuts and cheeses.
