Domenico Fraccaroli, Grotta Del Ninfeo Valpolicella Ripasso 2015

DESIGNATION: Denomination of Controlled Origin (DOC)
GRAPE VARIETIES: Corvinone and Corvina 70%, Rondinella 20%, Molinara 10%
GEOGRAPHICAL AREA: S. Pietro di Lavagno - VERONA
ALTITUDE: 140-160 msl
EXPOSURE: South, South-East
SOIL: Calcareous, volcanic
TRAINING SYSTEM: Pergola Veronese and Guyot
PLANTS per HECTAR: 4200
VINEYARD YEAR: 1985-1994
HARVEST: By hand in 15 kg trays
ALCOHOL: 14 % by vol.
VINIFICATION: After the de-stemming, the maturation and fermentation is carried out in vertical vats under controlled temperature for 8 days. After the racking and a rest in steel vats, in January the wine referments on Amarone grape skins, according to the method “Ripasso”, for 4 days. The wine is drained off and racked in French oak tonneaux for 12 months and it finally refines in the bottle for 8 months before being released.
ORGANOLEPTIC CHARACTERISTICS: Valpolicella Ripasso Grotta del Ninfeo has an intense ruby red colour. On the nose subtle hints of red ripe fruit and coffee. As a “silk dress tailored for the palate” it is refined and elegant, with soft and light tannins and an incredibly long and persistent finish.
FOOD PAIRING: This wine matches perfectly with boiled meat, rabbit, red meat and cheese.
SERVING TEMPERATURE: 16-18° C.