Valpolicella Classico Superiore Ripasso "Podere Bertarole"

Valpolicella Superiore Ripasso, like Amarone is made from the Corvina, rondinella and Molinara grape varieties, and from old indigenous grape varieties from the region.
The grapes, which are chosen in a double harvest to achieve the best possible ripeness, are immediately destemmed and crushed.
Fermentation takes place in small stainless steel vats and is conducted until all of the sugars have been converted to alcohol with frequent pumping over to maximize extraction of color and flavor.
In April following the harvest, the wine undergoes a re-fermentation on the lees of the Amarone where it acquires greater aroma, color and body.
This technique, characteristic of the best wines of Valpolicella, is named Ripasso, literally "going over".
The wines becomes the further enriched by aging in carrel, allowing it to earn the designation superiore.
Before release, the wine undergoes a period of bottle aging lasting a minimum of one year.

• Grape Varieties:Corvina (65%), Rondinella (20%), Molinara (5%) with other indigenous old varieties.
• Soil:Hilly terrain, clay limestone soil, with southwestern exposure at an altitude of 150 to 300 meters, and a yield of approximately 3,300 liters per hectare.
• Color:ruby red garnet.
• Bouquet:Clean scent suggesting forest floor, sour cherry and plums with spicy notes of leather and pepper. Body robust and complex.
• Suggested food pairings:raw and coke meats, however prepared (roasts, stews and braises), game and cheeses, preferably firm and strongly flavored. It is recommended that the wine be served at room temperature in large crystal glasses so as to bring out more fully all aromas and flavors.
• Analytical data:alcohol: 14% total acidity: 5.40 g/l PH 3.40 Dry extract 30 .

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