Valpolicella Superiore Ripasso Doc “Il Vegro” by Brigaldara
Brigaldara’s Il Vegro Valpolicella Ripasso is made through refermentation of Valpolicella wine on Amarone marcs. After Amarone wine is separated from its marcs, the marcs are left in contact with Valpolicella wine for approximately 5 days, inducing a new fermentation that enriches the wine’s structure and imparts drying notes, resulting in a well-structured and balanced wine. The wine is then aged for 1 year and a half in large wooden barrels.
This wine is made from a blend of Corvina (55%), Corvinone (25%), and Rondinella (20%) grapes grown in the Marcellise vineyard at Brigaldara, situated between 150-250m above sea level. The vines are trained using Guyot and Pergola Veronese systems, and the grapes are hand-harvested during the second half of September.
Upon tasting, Il Vegro Valpolicella Ripasso displays a bright ruby color and exudes aromas of red plum, marzipan, and exotic flowers, accompanied by a subtle hint of salinity. On the palate, the wine is juicy and tightly coiled, with a strong acidity that preserves the flavors of red fruit and spice. The wine finishes with good fruit purity and length. The wine has a pH of 3.55, a dry extract of 31.5 g/L, a sugar residue of 2.4 g/L, and an alcohol content of 14.5%
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