Constancy and determination
lead Caparbio to big goals
Production | 8.000 bottles.
Tipology | Dry red wine.
Grapes | Corvina, Corvinone, Rondinella, Oseleta, Molinara e Croatina
Harvest | Manual, in late September.
Soil | Calcareus, tufaceus, meager and rich in skeleton.
Vinification | Ripasso is produced following the traditional technique: the young Valpolicella made in October, undergoes a secondary fermentation on the still flavoured Amarone skins after its fermentation. The term “Ripasso” it litterally means pass, go over again. This process lasts between 10 to 20 days during which the sugar, colour, polyphenolic molecules and softness enhance to the new Ripasso wine. Regular pump over and fermentation temperature that never exceed 20°C are essentials.
Aging | The wine ages in 3,5 and 5hl french oak for at least 2 years before bottling. It rests at least 6 months in bottle before the sale. The total winemaking takes 3-4 years.
Food pairings | Wine of medium structure, it beautifully accompany the whole meal thanks to its freshness. It can be paired with risotto al tastasal, medium aged cheeses or a beautiful BBQ.