Valpolicella Ripasso

The fame of Folonari is due to its exceptional skill in selecting vineyards and grapes, in order to offer the opportunity to taste^? wines of consistent quality and guaranteed authenticity. Its Pinot Grigio, Soave, Chardonnay and Merlot are distributed throughout the world.

65% Corvina
30% Rondinella
5% Molinara

Vineyards are situated in the classical area and the soil is mainly composed of limestone and stone. The training system is "cortina pendente" and the yield^? is 100 quintals of grapes per hectare^?.

The ripe grapes are picked at the beginning of October, traditional vinification^? is carried out by the red wine method with 8-10 days on skins maceration^?; the wine is naturally decanted after racking^?? and kept in stainless steel till February. The traditional practice of "Ripasso^?" (the must^? ferments on the Amarone skins) takes place in order to enrich its structure^?, its bouquet^?, the aromatic^? intensity and softness.

Ruby red with garnet hues; the bouquet^? is very distinctive, intense^? and complex^?, with recalls of spices (cloves and vanilla^?), cherry jam^? and bitter almonds^?. Dry^? taste^?, full, warm and harmonious^? with a toasty^? and elegant aftertaste^? of bush fruits and resins. Particularly rich and robust, it can keep for a long time and still improve.

alcohol^? 13.5%; total acidity^? 5.5 g/l; pH^? 3.30; residual^? sugar^? 2 g/l; dry^? extract^? 22 g/l.

Noble poultry, game, grilled meat^?, lamb^? and aged cheese.

Serving temperature: 18-20°C.

6-7 years in bottles stored horizontally in cool, dark conditions.

Please don't hesitate to contact us for this or any other of your wine requirements.