[tabgroup title=”More Information” style=”simple” type=”vertical” nav_style=”normal”]
[tab title=”Vineyard and Production”]
| Appellation | DOC Valpolicella Ripasso Superiore |
| Wine region | Valpolicella (Veneto, Italy) |
| Vineyard name | Estate owned single vineyards in Mezzane di Sotto |
| Soil composition | |
| Training method | |
| Elevation | |
| Vines/acre: | |
| Harvest Time | End of September |
| Vineyard practices | |
| Bottles produced of this wine | 50.000 / year |
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[tab title=”Winemaking and Aging”]
| Varietal composition | Corvina 60%, Corvinone 20%, Rondinella 20% |
| Grape selection and treatment | Manual selection of the best well ripe bunches.
Natural drying in a controlled environment depending on the season, maintaining constant humidity and temperature from the harvest until mid / end of January for around 100 days. |
| Fermentation | Selected yeasts in stainless steel tanks at controlled temperature 73 F (24 C) for 12 days. Maceration 15 days |
| Malolactic fermentation | 100% spontaneous |
| Aging | In barrels for 18 months,
In the bottle for 6 months Not filtered |
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[tab title=”Analytical Data”]
| ALCOHOL | 14.0 % vol |
| pH | |
| RESIDUAL SUGAR | |
| ACIDITY | 5.5 gr/l |
| DRY EXTRACT | |
| SO2 (Total) | free 25 mg/l, total 65 mg/l |
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