The “Ripasso” method of refreshing on Amarone skins gives the “Ripasso Le Ragose” the structure and characteristics of alcohol also suitable for long aging.
Ripasso Superiore “Le Ragose”
Ripasso Superiore "Le Ragose"
| Wine | Dry Red |
| Grapes | 50% Corvina, 20% Rondinella, 20% Corvinone, 10% others |
| Harvest | The fruit is hand-picked and fermented in temperature-controlled stainless steel tanks with indigenous yeasts for 12-14 days |
| Vinification | The Valpolicella wine produced in September-October is re-fermented for 15-20 days in January on the lees of the Amarone using the ripasso method. The Amarone lees and skins contain sugars and re-fermentation absorbs about 10% of Amarone, giving the wine more aromatic complexity while maintaining Valpolicella’s lighter mouthfeel. The presence of residual sugar in the pomace of Amarone Valpolicella allows the extraction of the characteristics typical of Amarone: aromas of dried fruit, alcohol and structure. |
| Alcohol | 14° |
| Food Match | Meat and Wild Game |
| Serving Temperature | 18°C - 20°C |
| Planted Area | Grapes selected in 16 hectares of vineyards of several years of planting |
| Exposure | West-Southwest |
| Soil | Red and brown clays, and Eocene limestone |
| Plantation | Simple trellis |
| Plants per Hectar | 4200 |
| Acidity | 5.5 - 6.0 grams/liter |
