Harvest is made on the total area of the cru 3:50:00 hectares; the location of the land and the large number of old and new vines give “Le Sassine” its particular richness of flavors and fragrances.
Red medium body and good longevity.
Valpolicella Superiore “Le Sassine”
Ripasso Superiore "Le Sassine"
| Wine | Dry Red |
| Grapes | 50% Corvina, 20% Rondinella, 20% Corvinone, 10% others (Forselina, Negrara, Pelara, Barbera, Oseleta, Croatina, Merlot) |
| Harvest | The fruit is hand-picked |
| Vinification | In September-October, in red, after destemming. Fermentation in stainless steel for about 10-15 days with indigenous yeasts, then stored in tanks of steel. In December/January following the Ripasso of the Valpolicella wine produced in September-October on the Amarone skins. The presence of residual sugar in the pomace of Amarone Valpolicella allows the fermentation, extraction of characters typical of Amarone: aromas of dried fruit, alcohol and structure. Aged in stainless steel and oak botte from Slavonia. |
| Alcohol | 14/14,5° |
| Tasting Notes | Black cherry, Christmas spice, Leather, Moist tobacco, Honey, Cedar and barbecue smoke all define the bouquet. It is long and smooth, with a soft, velvety finish. It needs some air to open up. |
| Food Match | Meat and Wild Game |
| Serving Temperature | 18°C - 20°C |
| Planted Area | Grapes selected in 3.5 hectares of vineyards of several years of planting |
| Exposure | South |
| Soil | Red and brown clay, on Eocene limestone |
| Plantation | Simple trellis |
| Plants per Hectar | 4200 |
| Acidity | 5.5 - 6.0 grams/liter |
