From our grapes Corvina, Corvinone and Rondinella bio hand-picked after careful selection. Slow refermentation of the Valpolicella wine on the still sweet pomace of the Recioto, is completed with aging in large oak barrels for 12 months. On the nose stand out hints of cherries (marene), in the mouth strong and persistent.

Caratteristiche climatiche dell’anno

In 2016 in Valpolicella an early sprouting of the vines occurred due to a dry and mild winter; due to the heavy rains that fell in May and June the vines struggled a little during flowering. The season then stabilized in July, with summer weather and temperatures no higher than 35 ° C, moderate compared to the extremes of the previous year. This improvement allowed the vines to recover and face the phase of veraison with energy. From the second half of August until the harvest of the grapes, the climate remained stable, with a good temperature range between day and night, especially in hilly areas like ours. Thanks to the meteorological improvement in summer, the Corvina, Corvinone and Rondinella grapes reached maturity with an excellent sugar content. The considerable temperature range that characterized the period of veraison allowed us to harvest grapes with an excellent phenolic content and, in particular, rich in anthocyanins.

Note degustative

Wine with an intense dark red color, an elegant aroma, ripe fruit and spices and a flavor of persistent importance, warm, with an enveloping, harmonious softness.

Gastronomia

Mareno goes well with all the traditional Venetian dishes, especially grilled red meats, roasts and stews. It is suggested to serve at a temperature of about 16/18 ° C and to uncork at least an hour before.

Name: Valpolicella Ripasso DOC Classico Superiore BIO
Vine age: 2016
Vines: Corvina e Rondinella
Territory: Valpolicella Classica
Location: Fumane di Valpolicella – 5,59 hectares
Altitude: 220 to 350 m s.l.m
Exposure: South-South East
Soil type: predominantly limestone with clay veins
Training system: spinning and pergola
Planting density: 3500 pnt/Ha
Harvest: manual harvesting carried out in the first half of October
Vinification: double fermentation of the Valpolicella Classico Superiore aged 1 or 2 years in large oak barrels and passed on the Amarone pomace: the prestigious wine made from dried grapes.
Fermentation: in fermentation tanks in French oak with periodic daily pumping over
Fermentation temperature: 22/30°C
Fermentation time: 15 days
Malolactic fermentation: in French oak barrels with a capacity not exceeding 30 hl
Aging: in large oak barrels for 12 months

Analytical data:
Alcohol content: 14.50% Vol
Total alkalinity: 4,96 g/l
Residual sugars: 0,66 g/l
Dry extract: 28,70 g/l
Free SO2: 4 mg/l
Total SO2: 42 mg/l

pH 3,51