Additional information
| Regions | |
|---|---|
| Wineries | |
| Grape variety | |
| Typology | |
| Denomination |
Valpolicella Ripasso Classico Superiore – LA DAMA
LA DAMA producer’s sheet
- Additional information
- General informations
- Vineyard
- Wine processing
- Caratteristiche
- Analytical data
General informations
- Denomination: DOC
- Grapes: Corvina50% and Corvinone 20%, Rondinella 25%, Molinara 5%
- Production: 6000 annue
Vineyard
- Production area: Municipality of Negrar, località San Vito 45°30’48.36” N, 10°55’46.49” E
- Place of production of grapes: Italy, Verona, Negrar
- Soil composition: Clay and calcareous stones
- Vineyards altitude: 200 m above sea level
- Yield: 90 q.li ha
- Training: Pergola veronese
- Age of vines: 15 – 20 years
- Harvest: End of september, beginning of october. Grapes harvest and sort by hands in 20 kg crates
Wine processing
- Vinification: First fermentation at the beginning of October in stailess steel tank with conditioned temperature. Second fermentation on the Amarone’s skins at the end of January for 8-10 days
- Ageing: in French oak 225l barrels (20%new) for 12 months and Italian oak vats of 1500l for other 10 months. In bottle minimum 6 months before sale
Caratteristiche
- Color: intense ruby red
- Aroma: ripe cherries, black berries, exotic spices,c loves, nutmeg
- Taste: soft, vivid and refined
- Serving suggestion: cheese lasagna, white meat grilled or stewed
- Serving temperature: 18 – 20°C
- Lay down time: 7 – 8 years
