The grapes used are: Corvina Veronese 60%, Corvinone 20%, Rondinella 10% and other autochthonous vines known already in the pre-Romanesque period 10%, cultivated with the Veronese pergola system. The harvest is done manually at the end of September.

Vinification takes place at controlled temperature in steel for about 10 days. This wine is subsequently refermented on the sweet pomace of Recioto for 13/16 days with continuous daily pumping over. Aging takes place for 24 months in Slavonian oak barrels and for 6 months in bottle.

At sight it has an intense ruby ​​red color, rich and spicy aroma with notes of coffee and licorice. You can immediately notice the strong balance between the fruity and spicy notes, this allows an easy pairing of the wine with first and second courses but also an appreciation of the wine alone, as a meditation wine. To be combined with red meats in general and cheeses from fresh to medium-aged.

L'articolo Valpolicella Ripasso DOC classico superiore 2018 – Etichetta Viola proviene da Azienda Agricola Bonazzi.

SOIL: Tufaceous and clayey

GRAPES: Corvina Veronese 65%, Rondinella 20%, Corvinone 15%

BREEDING SYSTEM: Pergola Veronese

AVERAGE AGE OF PLANTS: 30 years

HARVEST: Manual harvest from the end of September with selection of the grapes

WINEMAKING: Crushing and destemming of the grapes immediately after harvesting, fermentation with good maceration with daily pumping over. Refermentation on the pomace of Amarone in January for about 14 days

AGING: 12 months in Slavonian oak barrels

ORGANOLEPTIC ANALYSIS: Intense ruby red color, with a fruity taste like sour cherry and notes reminiscent of overripe plum jam

PAIRING: Excellent with red meats and cheeses

ANALYTICAL DATA: 14%

L'articolo Valpolicella ripasso DOC classico superiore 2023 – Etichetta Blu proviene da Azienda Agricola Bonazzi.