CORTE MAJOLI

Valpolicella Ripasso D.O.C.
Superiore
 

VINES. 60% Corvina, 20% Rondinella, 10% Corvinone.
PRODUCTION AREA. Poiano and Nesente di Valpantena (Verona).
SOIL CHARACTERISTICS. 20% Gravel, 23% Sand, 64% Loam, 13% Clay, Total limestone 35%, Active limestone 9%.
VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese.
PLANT DENSITY. 4500 vines per hectare.
HARVEST PERIOD. October.
VINIFICATION. Grape destemming and crushing, addition of selected yeasts.
FERMENTATION. Maceration in steel vats for 10 days at 25°C. Daily racking and délestage. Refermentation in January on Amarone marc, two litres of Ripasso are obtained from every litre of Amarone produced.
AGEING. 12 months in wine barrels, 6 months in the bottle.
ORGANOLEPTIC CHARACTERISTICS. Bright ruby red. Aroma of ripe blackberry, cloves, tobacco and liquorice. Tasty, soft, fresh flavour.
FOOD PAIRING. Boiled meat, roast meat and game.
RECOMMENDED TYPICAL DISH. Boiled meat with pearà.
IDEAL SERVING TEMPERATURE. 16°C.

24-03-2020
VINITALY 2020

54° edition of Vinitaly was postponed in 2021.

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29-03-2019
VINITALY 2019

HALL 5 - STAND E 2

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01-08-2018
AWARD AMARONE BROLO DELLE GIARE

21-04-2018
100% ORGANIC

100% ORGANIC

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Contact us

AZIENDA AGRICOLA TEZZA

Stradella Maioli, 4
37142 - Verona (VR) | ITALY
+39 045 55 02 67
EMAIL: info@tezzawines.it