Villa Marin Ripasso della Valpolicella

Intense red wine tending to garnet. Taste refined, harmonious, full bodied. Perfect accompanies game, red and roasts meats and medium seasoning cheeses. Serve at 64°F, uncorking the bottle half an hour before consumption.

• CLASSIFICATION

  Controlled Designation of Origin

• GRAPES

  Corvina Veronese (45% to 95%) is however allowed in Corvinone’s presence to a maximum of 50% instead of a Corvina equivalent; Rondinella (from 5% to 30%). The production of these wines can be used up to a maximum of 25% of the grapes coming from the vines: red non-aromatic berries, allowed for cultivation for the province of Verona up to a maximum of 15%, with a maximum lomit of 10% for each single grape used.

• LANDS

  Limestone soils

• ALCOHOL CONTENT

  13.9% in Vol.

• AREA OF ORIGIN

  Valpolicella, Veneto Region – Northern Italy

• PRODUCTION TECHNIQUE

  Provides a maceration of Valpolicella wine with fermented grapes of dried grapes previously used for the production of Recioto or Amarone. The technique of “Ripasso” consists in pouring, before barrel refinement, the Valpolicella base wine directly into the vats where the Amarone was previously pressed, allowing it to rest in contact with the newly pressed pomace for about 15-20 days. In this way, the wine receives from the dried pomace part of the aroma, that is actually from the Amarone.

• SENSORY ANALYSIS

  Intense red wine with garnet shades. Elegant aroma with scents of undergrowth. Refined, harmonious and velvety flavor.

• BOTTLING

  It is bottled using the cold sterile microfiltration technique.

• PAIRINGS

  Matches seasoned cheese, salami, roast in general, grilled meats and wild game. Serve at 64°F uncorking the bottle half an hour before consumption.