Delibori Valpolicella Ripasso

Description

Area of production Vineyards are located primarily in the commune of Fumane, in the Valpolicella Classico areaVinification It is obtained using the ripasso technique, which is traditional in Valpolicella. Fermentation is carried out at a controlled temperature of 25C for 12 days. A few months later usually in January, the operation known as ripasso is performed the wine is left in contact with the skins of the dried grapes used for the production of Amarone. In this way, the resulting wine gains greater structure and complexity. It matures in traditional Slavonian oak barrels. Further refinement in the glassTasting Note Intense fruity notes of wild berry, together with suggestions of spices. In the mouth it is dry, with structure. It has a rich taste of red fruits and elegant spicy tones. – Cantine Delibori