Valpolicella Superiore Ripasso Cru Monti Garbi
Valpolicella Superiore Ripasso Cru Monti Garbi characterized by a ruby red color. The nose opens with elegant hints of red fruits and cherries. On the palate it is soft, fresh and pleasantly enveloping, with a tannic body and a spicy aftertaste.
TYPE OF SOIL
Sandy, silty with a lot of white skeletal limestone.
VINEYARD ALTITUDE
300 m a.s.l.
GRAPES
Corvina and Corvinone 70% - Rondinella 20% - Croatina and Oseleta 10%.
AGES OF VINES
20 years.
TRAINING SYSTEM
Guyot
VINE DENSITY
8.000 vines per ha.
YIELD
100 q ha.
VINIFICATION
At a controlled temperature for 8 days. Harvest: by hand in crates. Pressing: soft, with pneumo-press.
Fermentation: alcoholic at temperature with selected biological yeasts, used for Amarone grapes.
Ripasso: refermentation of young Valpolicella produced in October on Amarone skins.
Malolactic fermentation: natural in 500 litre casks. Bâtonnage: once a month until October of the year
after harvesting. Stabilization: natural cold for 10 days at -2 degrees.
AGEING
12 months in 500 litre casks, of which 30% new, 70% second use.
