Valpolicella Ripasso DOC Superiore 2019 by Pietro Zardini
Assemblage: Corvina 70%, rondinella 20%, molinara 10%
Harvest: selected bunches are harvested late in the growing season.
Production methods: traditional on-skin maceration and fermentation for 15-25 days, followed by ripasso for 30 days on the Amarone pomace.
Ageing: in large botti and small barriques of oak for two years, followed by a spell in stainless steel.
Colour: intense ruby-red.
Bouquet: vinous wine, rich with amarena cherries and baked fruit.
Taste: full on the palate, velvety and rounded.