Dal Cero Valpolicella Ripasso Superiore DOC 2016
A ripe, rich ruby red. On the nose, sweet, succulent fruit combines with smooth spice, followed by delicate notes of pungent spices, creating a full-volumed, enchanting aromatic complex. A tangy acidity beautifully supports the full body, so that the wine is smooth yet surprisingly vibrant as well.
Goes well with stews and braises with polenta, game, beef strips with porcinis, roast lamb, and medium-aged cheeses.
Depending on growing season conditions, harvesting happens between the last third of September and the first third of October. The grapes are picked exclusively by hand.
After the clusters are hand-picked, they are de-stemmed and pressed, and the berries macerate for 10-12 days in steel. After the fermentation, the wine is pressed off the skins and remains in steel until January, the month when the dried grapes are pressed for production of Amarone. At this point, the Valpolicella is “re-passed” over the Amarone pomace, remaining there 7-8 days at a temperature of 25-28°C.