"GIANNI BELLORA" VALPOLICELLA RIPASSO SUPERIORE

NAME
Valpolicella Ripasso DOC

PRODUCTION AREA
Veneto, hilly area in the province of Verona, at about 240 m asl with clayey-calcareous soils.

GRAPE VARIETIES
Corvina Veronese 70%, Rondinella 30%

VINIFICATION
The grape harvest takes place around the end of September, when the corvina, which is a medium-late ripening vine, reaches perfect phenolic and technological ripeness. Malolactic fermentation takes place naturally in second passage French oak barrels.

REFINEMENT
15 months in Allier oak, a sought-after wood as it has a very fine grain and an excellent balance of tannins and aromatic components. This is followed by 4 months of maturation in large Slavonian oak barrels and final refinement in the bottle for 7 months.

ALCOHOL CONTENT 13.50% Vol.
TOTAL ACIDITY 5.70 g/l.
RESIDUAL SUGAR 5.75 g/l.

TASTING
The wine has a particular structure and aroma, combined with an elegant and harmonious profile. It is complex, rich in the scent of red fruits in particular extra cherry jam and sweet spices, with a long and persistent aftertaste.

MATCH
It goes well with numerous dishes of Italian cuisine, among which risottos, porcini mushrooms, lasagna pie and gnocchi with gorgonzola and walnuts, grilled and roasted meats stand out. Perfect when on the table there is a platter of Parma hams and Zibello culatello. It expresses all its pleasantness in the company of medium-aged cheeses, specifically with Parmigiano Reggiano, pecorino and Monte Veronese.

SERVING TEMPERATURE 16° C