CAMPAGNA FINANZIATA AI SENSI DEL REG. UE N. 1308/2013
CAMPAIGN FINANCED ACCORDING TO EU REG. NO. 1308/2013
Ripasso
DELLA VALPOLICELLA CLASSICO SUPERIORE
IL Bugiardo
Dark ruby red colour. Intense and elegant aromas of ripe fruit and spices, with a slight scent of vanilla and tobacco. Persistent and warm taste, velvety and harmonic.
Pairings: grilled fine red meat, chateaubriand and beef fillet, risotto with Ripasso, medium-high aged cheeses. Its slender shape helps cleanse the palate when combined with stews, ragù or with the classic Veronese boiled meats.
Vineyards
Training System
Vinification
Ageing
Vineyards
60% corvina, 20% corvinone, 10% rondinella, 5% croatina, 5% oseleta.
Training System
Guyot with 5000 vines per hectare, 8 buds per vine. Green cover between the rows.
Harvesting method: selection and manual harvesting of grapes at the end of September. Part of the grapes is pressed immediately, and part is left to wither in fruit-drying facilities until November.
Vinification
Crushing and pressing of de-stemmed grapes
Fermentation at a controlled temperature of 28°C. The must obtained from freshly vinified grapes in September is re-passed on the Amarone marc in January, following the traditional “ripasso” technique, and undergoes a second fermentation. The grapes left to wither are vinified in November and macerated in contact with the skins for 20 days. The two wines – ripasso, and the wine obtained from withered grapes – are then assembled together. Malolactic fermentation.
Ageing
The wine is aged in tonneaux and 50 hl casks for 12 months. It is then left to mature further 6 months in the bottle before sale.
Resa: 45 Hl/ha
0
Alcool (%)
0
Sugar (g/l)
0
Acidity (g/l)
0
PH
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CAMPAGNA FINANZIATA AI SENSI DEL REG. UE N. 1308/2013
CAMPAIGN FINANCED ACCORDING TO EU REG. NO. 1308/2013
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