“EL CAMPANAR”

VALPOLICELLA
RIPASSO D.O.C.
Classico Superiore

Soil: mainly limestone and clay.

Vineyard location and age: hillside vineyards in the Valpolicella Classica area.

Grape varieties: Corvina Veronese, Corvinone and Rondinella trained using the traditional pergola system.

Yield per hectare: 90 q/ha.

Harvest: hand-picked grapes with careful selection at full ripeness.

Vinification: fermentation in stainless steel at controlled temperature, followed by a second fermentation (“ripasso”) on fresh Amarone pomace.

Ageing: approx. 12 months in 5,000-litre Slavonian oak casks, followed by bottle ageing.

Colour: deep, bright ruby red.

Analysis: alcohol 14% vol; total acidity 6 g/l; residual sugar 4 g/l.

Aromas: notes of cherry, morello cherry and light spice.

Palate: balanced, fresh and structured, with good persistence.

Food pairing: ideal with flavourful first courses, pasta with meat sauce, red meats, roasts, grilled dishes and aged cheeses.

Serving temperature: 16–18 °C, in large glasses.