Ripasso della Valpolicella DOC Campo Torbian

Ripasso della Valpolicella DOC Campo Torbian

Soil
Stony limestone

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

Harvest
End of September, by hand

Vinification
First fermentation in stainless steel at controlled temperature for 10 days, second fermentation in stainless steel on the Amarone skins for 15 days (typical Ripasso style)

Ageing
The wine is aged part in barrique of 225 Liters capacity for about 24 months. After this period is aged in the bottle for at least 6 months

Colour
Limpid, ruby red

Aroma
Ripe red fruits in alcohol, hints of toasted and vanilla

Tasting Notes
Persistent and harmonious, with a smooth big body

Pairings
Excellent with grilled red meat, roasted meat. Aged and dry meat

Service Temperature
16°-18°C (61°-64,5°F)

Alcoholic Grade
14%

Reducing Sugar
5,8 g/l

Dry Extract
33g/l