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LAVARINI Soc. Agricola di Lavarini Massimo & C. s.s. Via Casa Zamboni, 4 37024 Negrar VR C.F. e Partita IVA 02962030231

Valpolicella Ripasso DOC

Valpolicella Ripasso DOC

Organoleptic characteristics:

a wine with good structure and intense ruby red colour. The bouquet is intense and deep, scenting of small berries, blackberries, currants and cherries with hints of raising and spicy vanilla. Mellow and smooth to the palate with a lingering finish, and liquorice aftertaste.

Varieties of grapes:

A blend of Corvina and Corvinone (65%), Rondinella (25%) and Molinara (10%)

Harvest:

by hand in the first middle of October

Output per hectare:

75 hl

Vinification:

grapes are pressed just a few hours after the harvest and fermented at controlled temperatures with selected yeasts and with its own skins for about 8-10 days. The wine is preserved in stainless steel thanks for about 4 months. After that it takes place a second fermentation, over Amarone marc. This special double fermentation procedure is called “RIPASSO”.

Maturation:

for 18 months in oak barrels, 30% of which in 2nd fill barriques, and 80% in 25-hl barrels

Refinement:

in bottle for about 6 months

Average analytical data:

alcohol content: 14,5% vol total acidity: 5.60 g/l
 dry extract: 30 g/l


Serving temperature:

16-18° C

Dining combinations:

Valpolicella Ripasso DOC Lavarini is a good companion with the first courses of tasty pasta, red meats, especially grilled meats, roasts and medium ripe hard cheeses

Bottle format:

750 ml

Lay-Down time:

10 years  
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LAVARINI
LAVARINI Soc. Agricola di Lavarini Massimo & C. s.s. Via Casa Zamboni, 4 37024 Negrar VR C.F. e Partita IVA 02962030231

Valpolicella Ripasso DOC

Valpolicella Ripasso DOC

Organoleptic characteristics:

a wine with good structure and intense ruby red colour. The bouquet is intense and deep, scenting of small berries, blackberries, currants and cherries with hints of raising and spicy vanilla. Mellow and smooth to the palate with a lingering finish, and liquorice aftertaste.

Varieties of grapes:

A blend of Corvina and Corvinone (65%), Rondinella (25%) and Molinara (10%)

Harvest:

by hand in the first middle of October

Output per hectare:

75 hl

Vinification:

grapes are pressed just a few hours after the harvest and fermented at controlled temperatures with selected yeasts and with its own skins for about 8-10 days. The wine is preserved in stainless steel thanks for about 4 months. After that it takes place a second fermentation, over Amarone marc. This special double fermentation procedure is called “RIPASSO”.

Maturation:

for 18 months in oak barrels, 30% of which in 2nd fill barriques, and 80% in 25-hl barrels

Refinement:

in bottle for about 6 months

Average analytical data:

alcohol content: 14,5% vol total acidity: 5.60 g/l
 dry extract: 30 g/l


Serving temperature:

16-18° C

Dining combinations:

Valpolicella Ripasso DOC Lavarini is a good companion with the first courses of tasty pasta, red meats, especially grilled meats, roasts and medium ripe hard cheeses

Bottle format:

750 ml

Lay-Down time:

10 years  
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