Traditional red dry wine produced with the double fermentation “ripasso” technique using dried pressed grapes from Tenuta Cajo’ Amarone Della Valpolicella DOCG with fermentation in the patented tank Fermentino Ca’Botta® for an extra potent body.
A very rich, bright ruby color. In the bouquet - spicy herbs, thyme, fennel, almonds, black, cherry resin and smoked cherry wood. The taste is full of ripe berry tones, hidden behind young, but at the same time velvety tannins, with pepper, strawberry, some fresh meadow grasses and cherries in the form of homemade jam. The long aftertaste is mineral and full of berry tones.
VALPOLICELLA RIPASSO DOC is ready to drink immediately after opening, but for the best enjoyment it requires at least 30 minutes of decantation.
Made from a selection of the best grapes collected strictly by hand, with careful quality control. Grapes are harvested from the beginning of September until the first week of October. The collected grapes are carefully placed into the net boxes, and dried with fresh air from the outside, ventilated with high altitude mountain air.
Yielded grapes, that have 80% of their mass, are pressed in November.
Vinification: Maceration and fermentation are done in the stainless steel tanks Fermentino Ca’Botta® using a patented method. The duration of the maceration is 5 days at a temperature below 8ºC, fermentation is done for 10 days at a temperature below 20ºC.
In December, dried pressed grapes from Amarone Della Valpolicella DOCG are added to the wine and the wine is fermented for a second time, for 7 days at a temperature below 20ºC. As a result, each bottle has 1,4 kg of fresh grapes. After fermentation the wine is aged in oak barriques, made from American oak for 6 months.