Amberwine

Bailo Valpolicella Ripasso DOC
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The name Ripasso derives from the enological technique used to produce this wine: the Valpolicella wine is repassed on the skins of the dried grapes of the Amarone at the end of its fermentation. In fact the Italian word Ripasso means to repass.
Ripasso Bailo presents intense scents of ripe red fruit, with ethereal and spicy notes; full body, with layers of silky tannins and a complex bouquet.
Harvest – end of September/beginning of October, with an optimal ripening of the grapes, allowing them to reach the highest peak of colour deepness, complete their aromatic structure and smoothen tannins.
Hand harvest, de-stemming, fermentation/maceration at controlled temperature. At the end of the fermentation the new wine rests in tank until January, period in which the dried grapes for the Amarone are vinified, after three months of drying. At this point the Ripasso is “repassed” on the skins of the dried grapes of the Amarone at the end of its fermentation.
Then the wine refines for 18 months in barrique, followed by a long refinement in bottle. Deep ruby colour, intense scents of ripe red fruit, prunes, violet, with ethereal and spicy notes; full body, with layers of silky tannins and a complex bouquet.
Store in a cool and dark place, keeping the bottle in a horizontal position. Its structure and complexity enable the wine to improve during maturation in the bottle, which can last up to 25 years, reaching the top after 15 years from the vintage.

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Описание

The name Ripasso derives from the enological technique used to produce this wine: the Valpolicella wine is repassed on the skins of the dried grapes of the Amarone at the end of its fermentation. In fact the Italian word Ripasso means to repass.
Ripasso Bailo presents intense scents of ripe red fruit, with ethereal and spicy notes; full body, with layers of silky tannins and a complex bouquet.
Harvest – end of September/beginning of October, with an optimal ripening of the grapes, allowing them to reach the highest peak of colour deepness, complete their aromatic structure and smoothen tannins.
Hand harvest, de-stemming, fermentation/maceration at controlled temperature. At the end of the fermentation the new wine rests in tank until January, period in which the dried grapes for the Amarone are vinified, after three months of drying. At this point the Ripasso is “repassed” on the skins of the dried grapes of the Amarone at the end of its fermentation.
Then the wine refines for 18 months in barrique, followed by a long refinement in bottle. Deep ruby colour, intense scents of ripe red fruit, prunes, violet, with ethereal and spicy notes; full body, with layers of silky tannins and a complex bouquet.
Store in a cool and dark place, keeping the bottle in a horizontal position. Its structure and complexity enable the wine to improve during maturation in the bottle, which can last up to 25 years, reaching the top after 15 years from the vintage.

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