Valpolicella Ripasso Doc

Cantina Franchetto

Valpolicella Ripasso Doc

Soil
Marble clay

Grape Variety
Corvina, Corvinone and Rondinella

Harvest
Last two weeks of September by hand

Vinification
Ripasso is the traditional method where the Valpolicella wine is re-macereted on the pomace from the dried Amarone grapes

Ageing
In 500/1000 lt oak barrels for 18 months

Colour
Deep ruby red

Aroma
On the nose we smell cherry and little red forest fruits

Tasting Notes
Cherries and red fruits with delicate and balanced tannins

Pairings
White and red grilled meat, game, matured cheese

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

Alcoholic Grade
14%

Residual Sugar
7 g/l

Dry Extract
23,5 g/l

Total Acidity
5.5 g/l

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Description

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