Cantine Di Ora Valpolicella Ripasso (75cl)

Cantine Di Ora Valpolicella Ripasso (75cl)

Vinification Details: Corvina grapes are manually selected during the harvest, which normally falls at the beginning of autumn.

The selected grapes then undergo a drying process called “appassimento” which consists in placing the grapes in special boxes inside a room equipped with ventilators, to maintain a constant temperature and humidity.

During this process, grapes lose 35% of their weight, but retain and enhance their unique flavors and aromas.

History: Most of the wines produced under the Valpolicella DOC are red and usually contain a sizeable amount of the area's most distinguished grape, Corvina.

Other grapes used in the production of Valpolicella wine most often include Rondinella and also Molinara.

With the Ripasso technique, the leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for a period of extended maceration

Regional Information:

Valpolicella has been used for wine making since the ancient Greeks and produces some of the finest wines in Italy. This is due to the cool continetal climate in the Veneto region with the climate being influenced by nearby large bodies of water, namely the Adriatic sea and Lake Guarda

Vinification Details: Corvina grapes are manually selected during the harvest, which normally falls at the beginning of autumn. The selected grapes then undergo a drying process called “appassimento” which consists in placing the grapes in special boxes inside a room equipped with ventilators, to maintain a constant temperature and humidity. During this process, grapes lose 35% of their weight, but retain and enhance their unique flavors and aromas.
History: Most of the wines produced under the Valpolicella DOC are red and usually contain a sizeable amount of the area's most distinguished grape, Corvina. Other grapes used in the production of Valpolicella wine most often include Rondinella and also Molinara. With the Ripasso technique, the leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for a period of extended maceration
Regional Information: Valpolicella has been used for wine making since the ancient Greeks and produces some of the finest wines in Italy. This is due to the cool continetal climate in the Veneto region with the climate being influenced by nearby large bodies of water, namely the Adriatic sea and Lake Guarda