Valpolicella Ripasso La Casetta
This wine is the pinnacle of the Ripasso winemaking technique. The concentration and richness of its components are tamed through its balance of style and sheer pleasure.
Located in the heart of Valpolicella Classico in the hills of Negrar at an altitude of around 230 to 450 metres and facing south- west.
Soil type: varied with clay predominant and outcrops of fossil-rich limestone. Grass sward between vines.
Training system: Pergoletta Veronese.
Age of vines in production: 15 years.
Buds per vine: 18.
Planting density: 3,300 to 3,500 vines per hectare. Yield per hectare: 70 hl.
Harvest: from the end of September into early October by hand.
Vinification: destemmed and gentle pneumatic pressing.
Fermentation temperature between 25° and 28° C with maceration for 12 days with punch-downs 3 times a day for 20 minutes.
Storage in stainless steel vats until February then Ripasso (second fermentation) on Recioto lees for 15 days at a temperature of 15° C with daily punch-downs.
Racked into barrel in May for 18 months.
Full malolactic fermentation.
Maturation in bottle for 4 months before release.
Colour: intense ruby red with hints of violet. Perfume: intense, fine, with a bouquet of cherries and spices.
Flavour: warm, full bodied and velvety with notes of dried fruits.
A fine companion for all meat di-shes. Offers a perfect match with game meat and farmhouse cheeses.
Serving temperature: 16°-18° C.
Winery: Cantina Valpolicella Negrar