MONTI GARBI

Valpolicella Ripasso

PRODUCTION AREA Municipality of Mezzane di Sotto - Monti Garbi District (Verona).

TYPE OF SOIL Sandy, silty with a lot of white skeletal limestone.

VINEYARD ALTITUDE 300 m a.s.l.

GRAPES Corvina and Corvinone 70% - Rondinella 20% - Croatina and Oseleta 10%.

AGES OF VINES 20 years.

TRAINING SYSTEM Guyot

VINE DENSITY 8.000 vines per ha.

YIELD 100 q ha.

VINIFICATION At a controlled temperature for 8 days. Harvest: by hand in crates. Pressing: soft, with pneumo-press. Fermentation: alcoholic at temperature with selected biological yeasts, used for Amarone grapes. Ripasso: refermentation of young Valpolicella produced in October on Amarone skins. Malolactic fermentation: natural in 500 litre casks. Bâtonnage: once a month until October of the year after harvesting. Stabilization: natural cold for 10 days at -2 degrees.

AGEING 12 months in 500 litre casks, of which 30% new, 70% second use.

QUANTITY PRODUCED 200.000 bottiglie.

ORGANOLEPTIC EXAMINATION Colour: ruby red. Aroma: red fruit and cherry. Flavour: semi-dry, soft, caressing, fresh, savoury and fairly tannic with a spicy aftertaste.

ALCOHOL 14% Vol.

ACIDITY 5,6 g/l.

RESIDUAL SUGAR 6 g/l.

PAIRING Pasta entrées with meat ragout and Italian sauces, grilled, roast or stewed white meats, hard medium-ripe cheeses.

SERVING TEMPERATURE 14 °C - 16 °C.

AGEING POTENTIAL 10 years.