The colour is full and shining ruby red. It has scents of cherry, vanilla and whortle berry. Its production needs a double fermentation first in October and then in at the end of January over the Amarone marc. Ageing time 12 months in oak barrels with a capacity of 15 hl.
Grapes: Corvina 40%, Corvinone 30%, Rondinella 20%, Molinara 10%.
Location: The vineyards lies in the heart of the Valpolicella classica valley at an altitude of 300 metres above the sea level. It lies on the terraces that extend along the hills facing south. The soil is clayey and calcareous.
Cultivation: Traditional double pergola and GUYOT with a density of 3000-3500 grapevines per hectare with an annual yield of 70-80 ql/ha.
Harvesting: Middle of October.
Wine-making: The first fermentation takes place in the middle of October at a temperature of about 25-28 °C and it lasts about 12 days. The second fermentation over the Amarone marc takes place in the month of February for about 20 days at a temperature of about 15 °C.
Ageing: The ageing takes place in oak barrels with a capacity of 15 hl for 12 months.
Cuisine: The Valpolicella Ripasso Le Quare matches perfectly with roasted or grilled meat and game. To be tasted also with cheese and dishes garnished with truffles. Suggested tasting temperature 19 °C. |
