Valpolicella Ripasso Santepietre

Originating in 1964 at Lazise, on the banks of Lake Garda, the House of Lamberti was the first to identify the right way to re-present the products of the Veneto and, in particular, those of Verona. Typical examples are Bardolino and Valpolicella, as well as Amarone. The white wines include Lugana, Soave and the leading semi-sparkler: Turà.

Corvina, Rondinella, Molinara

The grapes come from selected parcels mainly on the hills of Valpolicella Classico^?; the vineyards are trained by the spalliera system on clay-limestone soil, rich in gravel.

The bunches are picked by hand into wooden boxes during the first ten days of October; vinification^? on the skins is carried out with 10 days maceration^? and frequent pump-overs; the fermentation^? takes place at a carefully controlled temperature of 18 to 28°C. After racking^?? the wine is decanted into barriques where the malolactic fermentation^? takes place. Next it is “ripassato” on the pomace^? of the Amarone where it referments for about 10 days. It then matures in Slavonian oak^? casks for 12 months.

Valpolicella Ripasso^? has a deep ruby colour, with garnet tints; a typical bouquet^? with strong, ripe, fruity^? notes, complex^?, with hints of vanilla^? and wild cherry preserve. The flavour is warm, clean^?, concentrated^? but soft^? with an elegant, lingering, spicy, lightly toasted aftertaste^?, Particularly rich and robust, it can last for a long time and even improve.

Alcohol^? 13.4%; Total acidity^? 5.3 g/l; pH^? 3.50; Residual^? sugar^? 7.5 g/l; Dry^? extract^? 28 g/l.

Wild poultry (pheasant^?, Guinea fowl^??, partridge, etc.), venison, grilled meat^?, lamb^? and aged cheese.

Serving temperature: 18-20°C.

3-5 years in bottles stored horizontally in cool, dark conditions.

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