Ripasso Valpolicella DOC Classico Superiore – Giuseppe Campagnola
Region Valpolicella, Verona, Veneto.
Grapes Corvina Veronese and Corvinone Veronese 80%, Rondinella 20%. Bunches are hand picked.
Vinification Vinification of fresh grapes, followed by a 10 days maceration on the skins. Racking, then the wine remain until February in inox and cement tanks. In February of the following year, the wine referments (”Ripasso technique”) on the fresh pomace left over from the just-completed Recioto and Amarone fermentation. Racking and obtaining of the ”Ripasso”.
Ageing The wine is refined in big oak barrels for 1 years, then is finally refined in bottle for 4 months.
Tasting Notes Intense ruby red colour. Spicy bouquet with intense aromas of ripe cherry and jam. Dry, full, soft flavour in the mouth, with a very pleasant bitter finish.
Food Pairings Perfect with pasta dishes, meat, game and cheeses. Ideal with traditional risottoÂ. Recommended drinking temperature 17°C – 18°C.