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Giuseppe Lonardi, Valpolicella Ripasso D.O.C.
(vahl-pohl-ee-CHAY-lah KLAH-see-ko)


Tasting Notes: Ripasso refers to the re-passing of Valpolicella Classico through the pressed, raisined skins used for Amarone. These skins are aromatic, high in alcohol and flavor, and are very valuable; that is why true Ripasso is a small production wine. Some brands attempt to short-cut the process by adding residual sugar–but not Giuseppe. This offering from Lonardi has lush cranberry notes with chocolate that epitomizes the lovely characteristics of Corvina.

Location Veneto, Italia.
(Town of Marano)
7 hectares.
Soil Dense clay.
Estate Giuseppe Lonardi.
(ju-ZEP-ay lo-NAHR-dee)
Vine Spurred Cordon. Tendone.
4,000 vines/hectare.
.5 bottle/plant yield.
Winemaker Giuseppe Lonardi.
(ju-ZEP-ay lo-NAHR-dee)
Vinification Maceration in temp controlled stainless steel. Fermentation on Amarone skins for 10 days.
Varietals 75% Corvina,
20% Rondinella.
5% Molinara.
Barrel 2nd passage French barrique.
Residual Sugar 3.5 grams per liter. Maturation 24 months in the barrel.
6 months in the bottle.
Acidity 5.5 grams per liter. Vintage Production 1,800 cases.
Alcohol 13.5% by volume. Foot Fairing Gorgonzola melted over figs and drizzled with balsamic, pork roast, and lamb shank.
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