1 BOTTLE X 75cl. 

VALPOLICELLA NEGRAR WINERY

14% vol.

GRAPES: Corvina 60%, Corvinone 15%, Rondinella 15%, Other grapes as per disciplinary 10%
A Ripasso with toasted notes
VALPOLICELLA RIPASSO DOC CLASSICO SUPERIORE PRUVINIANO COLLECTION
The Valpolicella Ripasso DOC Classico Superiore Pruviniano Domìni Veneti Collection, with a satisfying ruby ​​red color, is characterized by its fine and fruity aroma.
On the palate it is warm, full-bodied, persistent, with lively tannins and an aftertaste of dried fruit, walnuts and toasted almonds. Ideal with red meat, both grilled and braised. Offer it to your guests at 16-18 ° C.

THE VINEYARD Located in the heart of the Valpolicella Classica, in the hamlet of Prognol, on dry terraces. Altitude from 200 to 250 meters above sea level South-east, south-west exposure. Soil type: silt-clayey, sometimes calcareous. Grassing of the vineyard. Training system: espalier and part with Veronese pergola. Age of production vines: 15 years. Load of buds per vine: 9-18. Plant density: 3.300 / 5.000 vines per hectare. Yield per hectare: 20 hl.

THE PRODUCTION Harvest: early October with exclusively manual selection. Crushing with destemming of the grapes. Fermentation temperature from 25 to 28 ° C. Maceration for 10 days with programmed punching down at a frequency of 3 per day. Storage in steel until February. Review on the Amarone marc with contact for 15 days at a temperature of 15 ° C, with daily punching down. Transfer to barrel at the end of May for about 9 months. Complete malolactic fermentation. Aging in wood, steel then in bottle for 4/6 months. Stabilization: natural.

COMBINATIONS IN THE KITCHEN. It goes very well with all types of red meat, both grilled and braised.