Valpolicella Ripasso “La Casetta” is the result of the careful refermentation technique with Recioto skins, leading to the creation of an absolutely original wine of incomparable softness and complexity: a sumptuous Ripasso. It has a deep ruby-red color with purple hues, an intense aroma and full-bodied flavor with hints of dried fruit.
Its intense aroma presents hints of cherries and spices. Your palate will rejoice from the first sip revealing a warm, full-bodied flavour with notes of dried fruit. And at the table? Magnificent with all kinds of grilled red meat and braised meat, as well as strongly-flavored game and aged cheeses.
Located in the heart of the Valpolicella Classica area, in the hills of Negrar. Altitude of 230 to 450 metres above sea level. Southwest exposure. Varied soil, mainly clayey with sections of nummolite limestone. Vineyard grassing. Training system: Veronese pergoletta. Age of producing vines: 15 years. Load of buds per vinestock: 18. Planting density: 3,300/3,500 vines per hectare. Average yield per hectare: 60 hl.
Harvest: end of September and the beginning of October, exclusively hand-picked. Crushing with de- stemming of the grapes. Fermentation temperature from 25 to 28 °C. Maceration for 12 days with 20 minutes of punching-down three times a day. Conservation in steel vats until February. Passed through Recioto skins and in contact with it for 15 days at a temperature of 15 °C, with daily punching down. Complete malolactic fermentation. Aged in wood, steel then in bottles. Stabilization: natural.
PAIRINGS It pairs very well with all types of red meat, both grilled and braised. It holds up well to the strong flavor of game and aged cheeses.