Campo Alto Valpolicella Ripasso
Color: Deep ruby red
Aroma: Generous aroma with typical fragrance of the origin. Beautiful hints of black cherry, violets, spices and toasted barrel.
Taste: Full-bodied, well-structured palate with rich dark cherry and plum fruit, fresh acids with polished tannins.
Food pairing: Matches perfectly to dark meat of beef and game. It also goes very well with cheese.
Production and maturation: The grapes are pressed and fermented at 25-28°C. The wine will then rest in stainless steel tanks until a secondary fermentation is made according to the ripasso method. This is made by adding the grapeskin and yeast sediment from an Amarone wine. The wine is later put into barrels to be aged for 12 months, then 6 months in bottle.
Classification: D.O.C Valpolicella
Varietal composition: Rondinella, Corvina, Corvinone, Cabernet Sauvignon