Campotorbian

Valpolicella Ripasso Superiore DOC

Soil
Marly limestone

Grape Variety
60% Corvina 25% Rondinella 10% Corvinone 5% Oseleta

Harvest
End September by hand picking

Vinification
Maceration: daily stirring to ensure fluidity and maximize extraction
Alcoholic fermentation: in stainless steel tanks under controlled conditions for 15 days. Temperature: 25°/29° C
Second fermentation: on amarone skins after adding a 10% of raisins duration 17 days

Ageing
Malolactic fermentation: spontaneous, held in mid-April
Maturation: 40% in tonneaux: for 24 month 60% in wooden barrels: for 24 month in bottle: for 6 month

Colour
Garnet with burden ruby reflexes

Aroma
Parfume lightly spicy with ripe red fruit scents

Tasting Notes
Harmonic, dry and velvetly

Pairings
It perfectly matches with grilled meats, game and roasted meat. Goes hand in hand with platters of cold cuts (expecially bacon and salami) and fresh cheese with mustards.

Service Temperature
Recommended service: uncork it at least 1 hour in advance, serve at 18°-20°C

Alcoholic Grade
14.5%

Reducing Sugar
5.8 g/l

Dry Extract
33g/l

Total Acidity
5.7g/l