The grapes are softly crushed while removing the stalks. The fermentation temperature ranges from 22° to 28° C. Then the must is left for 12 days to macerate, acting a manual press at regular intervals (20 minutes, 3 times daily). The wine is then stored in stainless steel tanks till February when it is poured over the lees of the Amarone grapes for 15 days at a temperature of 15° C (this technique is called Ripasso). After this procedure the wine is transferred in barrels for 24 months.
VALPOLICELLA SUPERIORE RIPASSO
Degani
VALPOLICELLA SUPERIORE RIPASSO
Classification
Dry red wine
Analytical data
Alcohol content 14,00 %; total acidity 5,30 g/l.
Conservation
If stored at uniform temperature of 14-15° C, laid and away from light sources, the wine maintains its characteristics unaltered for 8-10 years.
Organoleptic assessment
The particular Ripasso procedure and the finishing in small French oak barrels strengthens the structure of this wine and gives it a ruby red colour, maintaining the freshness unaltered.
Serving method
erve at temperature of 18-19° C and pour in wide glasses.<br /> Uncork the bottle one hour before serving.
Food
Recommended with all kind of meat (roasted, braised and grilled) as well as with seasoned and fermented cheese.
Grapes
40
CORVINA
30
RONDINELLA
25
CORVINONE
5
ALTRE
AWARDS
Guida Vinibuoni d’Italia 2022
Age 2019: 4 Stars
—
Winescritic.com 2021
Age 2017: 92 points
DOWNLOAD THE WINES CARD.
``Fratelli Degani``
WINES
