Ripasso Valpolicella Classico Superiore Doc Speri
|Smell||especias y cacao, Toques de frutos rojos|
|Taste||bien equilibrado por un tanino redondo, En boca es cálido y suave|
It is a vigorous and refined wine at the same time. It is appreciated for its great versatility. Produced with the RIPASSO technique deliberately applied in a more restrictive way than the production disciplinary, it is obtained by passing the Valpolicella Classico over the Amarone marc for one time only. The result is an authentic local wine that elegantly displays a beautiful complexity of fruity aromas and spicy tones well supported by good acidity and the right alcohol content.
After harvesting, immediate pressing with a crusher-destemmer. Maceration for 8 days at a controlled temperature of 20-24 degrees in stainless steel tanks. Transfer to vitrified concrete tanks for the completion of the alcoholic and malolactic fermentation. During the last week of February follows a refermentation (second fermentation) of the Valpolicella Classico obtained on the marc of Amarone for 8 days at a temperature of 15 or 18 degrees