Acinatico, Valpolicella DOC, Ripasso Classico Superiore

This process makes this wine similar to the great international red wines. Once Amarone is extracted from the grapes, Valpolicella is re-strained on its virgin marcs for at least 15 days: in this period the wine completes its fermentation and reaches the level of alcohol, the structure, the ashes, all the tannic substances and the bouquet that are typical of a refined wine such as Amarone.

Vines: 
Corvina Veronese 60% , Corvinone 15%, Rondinella 20% Molinara 5%

Vineyard characteristics and location: 
Soil: varied on alluvium.

Viticulture: 
Double pergola; average age of productive vines: 25 years. Plant density: 2900 vines per hectare. Buds to fruiting cane: 17. Grass fields.Yield: 50hl/ha. And Goiuot

Harvest: 
The grape harvest was carried out manually within the norm from September 20th in good weather conditions and relatively cool temperatures.

Vinification: 
Crushing and de-stalking of the grapes; fermentation temperature25°-28°. Maceration time: 12 days. Hand pressing: three times a day. The wine is kept in stainless steel tanks till February, then it is re-strained with the marcs of Amarone for 15 days at 15°C. Transfer into barrels by the end of May. Complete malolactic fermentation. Refined in new French oak barriques for 12 months. Refined in bottles for 6 months.

Stabilization: 
Natural only with decanting, without filtering.

Analytical Data: 
Alcohol degree: 14.15 -residual sugars 8 gr/l - total acidity 5.4 gr /l -net dry extract 31 gr/l - Ph 3.55

Consuming: 
Properly preserved at a steady temperature of 14°-15°C, laid down, in the dark, this wine can keep its characteristics for 10- 15 years

Wine characteristics: 
Colour intense ruby red
Bouquet intense, delicate and aethereal with scent of spices and vanilla
Flavour warm, full-bodied with scent of fruit that recalls Amarone

Serving method: 
it is served at 17°- 18° C (you should uncork the bottle at least 1 hour before drinking).

Gastronomy: 
this wine is served with all kinds of meat, including white meat, stews and maturecheeses.