Valpolicella Ripasso Le Roselle

This wine goes well with all red meats, whether boiled or grilled. Ideal with braised meat or even pasta with black truffles.

Located in the heart of the Valpolicella Classica at an altitude of between 100 and 450 meters above sea level. Exposition to south-est. Soil type: varied with the prevalence of clay and traits of nummolitic limestone. Grass sward between vines. Training system: “Pergoletta” Veronese.

Malolactic fermentation takes place and the wine is transferred at the end of May into barrels, where it rests for 18 months. The wine undergoes a final ageing in bottle for 6 months. Stabilization is allowed to take place naturally.

After destemming and gentle pneumatic pressing, fermentation takes place at temperatures between ranging between 25° and 28°. Maceration lasts 10 days with scheduled punching 3 times a day. The wine is kept in stainless steel tanks until February. Then follows a second fermentation on the lees from Amarone with contact for 15 days at a temperature of 15° C with daily punching downs. This process elevates the wine to Valpolicella Ripasso.

Cantina Sociale Valpolicella was founded at Villa Mosconi Arbizzano di Negrar on 23 August 1933. At the heart of Cantina Valpolicella Negrar are its 230 members grape-producing families who tend more than 700 hectares of vineyards mainly in the Valpolicella Classica region. Research and innovation are the keys to improving the quality of wine at Negrar; on the one hand it is endowed with local values and traditions and on the other it is carefully gauged to evolve with consumer tastes. In light of this Cantina Valpolicella Negrar conducts extensive research into wine and grape production from its onsite laboratory and works closely with the University of Verona’s Faculty of Viticulture and Oenology the Viticulture Research Centre (CRA) in Conegliano Veneto and the San Floriano Experimental Centre for Wine and Grape Production.