VALPOLICELLA RIPASSO DOC

Campo dei Ciliegi

€ 14.10
Price IVA INCLUDED
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Production area: Mezzane di Sotto and the Valle d’Illasi Clayey-calcareous soils
Altitude of vineyards: Over 200 metres above sea level
Grape blends: Corvina and Corvinone 70% - Rondinella 20% - Croatina and others 10%
Age of vineyards: 10-15 years
Plant training system: Guyot
Yield per hectare: 50 hl/ha
Harvest: Half of September, grapes are hand-picked and put into 12-15kg crates.
Vinification: Grapes are destemmed and pressed, followed by cryomaceration for 48 - 72 hours. Controlled fermentation with delestage and pumping over for 12 - 15 days. End of December Short second fermentation on Amarone grape skins.
Aging: The wine rests in 500-litre French and American oak barrels for 24 months. Followed by refinement in the bottle for 6 months.
Tasting notes: An elegant wine, ruby red in colour with garnet red tinges. Intense and complex with perceived hints of ripe fruit, minerals and spices.
Alc./Vol.: 14,5%
Serving temperature: 12°C – 14°C.
Ideal for vegetarians and vegans
Production area: Mezzane di Sotto and the Valle d’Illasi Clayey-calcareous soils
Altitude of vineyards: Over 200 metres above sea level
Grape blends: Corvina and Corvinone 70% - Rondinella 20% - Croatina and others 10%
Age of vineyards: 10-15 years
Plant training system: Guyot
Yield per hectare: 50 hl/ha
Harvest: Half of September, grapes are hand-picked and put into 12-15kg crates.
Vinification: Grapes are destemmed and pressed, followed by cryomaceration for 48 - 72 hours. Controlled fermentation with delestage and pumping over for 12 - 15 days. End of December Short second fermentation on Amarone grape skins.
Aging: The wine rests in 500-litre French and American oak barrels for 24 months. Followed by refinement in the bottle for 6 months.
Tasting notes: An elegant wine, ruby red in colour with garnet red tinges. Intense and complex with perceived hints of ripe fruit, minerals and spices.
Alc./Vol.: 14,5%
Serving temperature: 12°C – 14°C.
Ideal for vegetarians and vegans
 

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