Cà La Bionda
2022 Valpolicella Ripasso Classico Superiore Malavoglia DOC
Valpolicella Ripasso Classico Superiore DOC
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara
Red wine
VINIFICATION AND AGING The “Ripasso” is an ancient technique that involves the refermentation of vintage Valpolicella on the skins of Amarone and Recioto. The fermented skins are then reused, rich in color, aromas and sugars, which allow a second fermentation of Valpolicella wine to increase its quality. The aging takes place in 2000 and 3000 liter oak barrels for about 18 months. FERMENTATION AND AGEING “Ripasso” is an age old technique which involves re-fermenting Valpolicella wine on the pressed skins of the Amarone and Recioto wines. In this way the fermented skins, rich in color, aroma and sugars cause a second fermentation in the Valpolicella wine improving the wine's quality. After fermentation the wine is aged in 2000 and 3000 litre oak vats for approximately 18 months.
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VINIFICAZIONE E AFFINAMENTO Il “Ripasso” è un’antica tecnica che prevede la rifermentazione del Valpolicella d’annata sulle bucce dell’Amarone e del Recioto. Vengono quindi riutilizzate le bucce fermentate, ricche di colore, aromi, zuccheri, che permettono una seconda fermentazione del vino Valpolicella per aumentarne la qualità. L’affinamento avviene in botti di rovere da 2000 e 3000 litri per circa 18 mesi. FERMENTATION AND AGEING “Ripasso” is an age old technique which involves re-fermenting Valpolicella wine on the pressed skins of the Amarone and Recioto wines. In this way the fermented skins, rich in colour, aroma and sugars cause a second fermentation in the Valpolicella wine improving the wine’s quality. After fermentation the wine is aged in 2000 and 3000 litre oak vats for approximately 18 months.
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