Musella Valpolicella Superiore Ripasso 2016
Grape varieties: Corvina e Corvinone 70%, Rondinella 20% e Barbera 10%
Geographical area: Veneto – Italy, North-east of Verona on the hill that separates Montorio from Valle d’Illasi.
Wine making technique: 15% of Corvina’s grapes is dried for 4 weeks, 20% of all fresh grapes are directly vinificated. The 65% is “ripassato” on not pressed skins of Amarone to earn colour and structure. Maceration of the must-peel for 12-15 days on a temperature between 20-26°C. Regular remontages, drawn off the skins from the must. Malolactic fermentation. Transfer to French oak barrels of 350, 500, 1500 lt .
Ruby red color. Elegant nose with notes of red fruits and spices mixed with fine wood aroma. Full bodied on palate , and balance between acidity and tannins.