FARINA VALPOLICELLA RIPASSO 2017 - Valpolicella - Italy - Red Wine

Country : Italy
Region : Valplocella
Type : Red
Year : 2017
Volume : 75 cl


TASTING NOTES : A dark ruby-red color, with the fragrance of pepper, fruit marmalade (cherries, prunes) and spices, licorice and gingers. Excellent with roasted meats and cheesses. The grapes used to make this wien are harvested from the hills of San Pietro in Cariano and Sant'Ambrogio di Valpolicella. Pressing and destemming takes place immediately after harvesting. Fermentation with a good maceration and at least two pump-overs per days follows the first racking. The re-fermentation on the marc of Amarone in January ("ripasso") gives the wine deeper color, structure and alcohol. The wine ages in Slavonian oak barrels followed by time in the bottle before release. JS 91.

ABOUT THE WINERY : Location of the Vineyards: the hills of San Pietro in Cariano and Sant'Ambrogio di Valpolicella. The Farina winery is located in San Pietro in Cariano the heart of Valpolicella Classica, the historical, original Valpolicella. Valpolicella Classica is made up of 5 villages: San Pietro in Cariano, Sant'Ambrogio, Fumane, Negrar and Marano. The wines are made from grapes grown on 45 hectares of selected vineyards of Valpolicella Classica, 10 of which belong to the Farina family and 35 that belong to historic, trusted "contributors" who have worked with Farina for many years and are dedicated to growing only the best quality grapes. Farina has two historic "Cru" vineyard sites: Montefante and Montecorna. The Montefante vineyard (300m ASL) with its tuffaceous, clayey and calcareous soil and excellent hilly exposure, is an ideal site for the Corvina grape used to make Farina's Amarone Montefante. The other cru is the Montecorna vineyard, located on Mount Masua, characterized by an extraordinary calcareous soil, ideal for the production of the grapes dedicated to Farina's Valpolicella Ripasso Montecorna. Farina's Valpolicella and Amarone wines are among the best-priced quality wines from this region.

VINIFICATION: Pressing and destemming takes place immediately after harvest. Fermentation with a good maceration and at least two pump-overs per day follows the first racking. The re-fermentation on the marc of Amarone in January ("ripasso"), gives the wine deeper color, structure and alcohol. Aging: 100% Slavonian oak barrels followed by time in the bottle before release.

ABOUT VALPOLICELLA WINE REGION