Valpolicella Ripasso Classico Santambrogio 2019

Description

(Corvina, Corvinone (65%), Rondinella, Molinara, Dindarella and Oseleta in small percentages)) grapes are destemmed and crushed. The must and marc are fermented in special heat-controlled tanks with device for punching the cap until the colour and bouquet in the flower must alone have been extracted without pressing. The Valpolicella thereby obtained in late winter is refermented on the marc of classic Recioto and Amarone. In this way the wine takes on greater body and intensity in tasting. At the beginning of spring, after racking, the wine is left to age in large wooden barrels. This is followed by bottling and ageing in the bottle. 91 Decanter