Description

This typical red wine from northern Italy is produced with the wine technique of the so-called Ripasso, which has been handed down since ancient times. For this purpose, part of the Valpolicella, which was previously vinified in the autumn, is poured onto the marc of the Amarone after it has been refilled in March. The grapes Corvina, Corvinone and Rondinella of 30% and 10% of the other local red grapes for this wine come from the vineyards on the moraine hills of the Valpolicella area. 
The grapes are destemmed and pressed at the same time after the hand harvest. Alcoholic fermentation for 15 days is carried out at a controlled temperature, followed by malolactic fermentation and spontaneous clarification by the end of March. Part of the wine undergoes a slow fermentation at a controlled temperature of 8 to 10 days on the marc of the Amarone and Recioto. Only then is the wine aged for 1 to 2 years in Slavonian oak barrels and matured in the bottle for another 6 months after bottling.
The Capitel San Rocco Valpolicella Ripasso Superiore is a wine with maturity potential, with good storage from 12 to 15 years.