Vivaldi Valpolicella Ripasso 2017 (Italy)
- Red fruit
- Spice notes
- Full-bodied
- Velvety tannins
Intense ruby red. Perfumed with complex notes of red fruits, vinous and spices. Harmonic, full bodied and velvety with well balanced tannins and acidity.
This wine is made from grapes grown in vineyards located in the Valpolicella DOC area and is obtained through the wine-making technique known as “ripasso”, or double fermentation. It is rich, warm and soft on the palate thanks to the velvety tannins that distinguish it.
The grapes for this wine were harvested in the beginning of October exclusively by hand. Destemmed and gentle pneumatic crushing Fermentation temperature between 25 and 28 °C. Maceration for 10 days with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second Fermentation on the Amarone skins during 15 days at a temperature of 15 °C with daily punching downs. Malolactic fermentation completed. Aging in wood then in bottle.
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Vivaldi Valpolicella Ripasso 2017 (Italy)
Vivaldi Valpolicella Ripasso 2017 (Italy)
- Red fruit
- Spice notes
- Full-bodied
- Velvety tannins
Intense ruby red. Perfumed with complex notes of red fruits, vinous and spices. Harmonic, full bodied and velvety with well balanced tannins and acidity.
This wine is made from grapes grown in vineyards located in the Valpolicella DOC area and is obtained through the wine-making technique known as “ripasso”, or double fermentation. It is rich, warm and soft on the palate thanks to the velvety tannins that distinguish it.
The grapes for this wine were harvested in the beginning of October exclusively by hand. Destemmed and gentle pneumatic crushing Fermentation temperature between 25 and 28 °C. Maceration for 10 days with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second Fermentation on the Amarone skins during 15 days at a temperature of 15 °C with daily punching downs. Malolactic fermentation completed. Aging in wood then in bottle.
Product Information
Product Information
Shipping & Returns
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Description
- Red fruit
- Spice notes
- Full-bodied
- Velvety tannins
Intense ruby red. Perfumed with complex notes of red fruits, vinous and spices. Harmonic, full bodied and velvety with well balanced tannins and acidity.
This wine is made from grapes grown in vineyards located in the Valpolicella DOC area and is obtained through the wine-making technique known as “ripasso”, or double fermentation. It is rich, warm and soft on the palate thanks to the velvety tannins that distinguish it.
The grapes for this wine were harvested in the beginning of October exclusively by hand. Destemmed and gentle pneumatic crushing Fermentation temperature between 25 and 28 °C. Maceration for 10 days with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second Fermentation on the Amarone skins during 15 days at a temperature of 15 °C with daily punching downs. Malolactic fermentation completed. Aging in wood then in bottle.
