Country of Origin: Italy - Veneto
Grape Variety: Corvina, Corvinone , Rondinella
Food Pairing: Grilled red meat.
Decanting Times: 20mins
Winemaking: Harvest: early October exclusively byhand. Vinification: Destemmed then gentle pneumatic pressing. Fermentation temperature between 25and 28 ℃. Maceration for 10 days withpunch-downs 3 times a day. Storage instainless steel vats until February then "Ripasso" or se-cond fermentation onAmarone lees for 15 days ata temperature of 15 ℃ with daily punchdowns. Full malolactic fermentation. Aging in wood, steel the bottle.
Tasting Notes: Intense ruby red with hints of violet, complex, aromas of red fruits, vinous and spicy, harmonious, full bodied, velvety smooth with the ideal balance of tannins and acidity.
No Alcohol for Underage
No Drunk Driving
Vivaldi Valpolicella Ripasso DOC Classico
Acidity 6/10, Sweetness 0/10, Tannin 5/10