La Preare Valpolicella DOC Ripasso 2021

Intense ruby-red, with strong and persistent fruity aromas of cherry and plum paired with hints of tertiary aromas such as chocolate and dried red fruit. It fills the palate with a balanced array of primary flavours and more developed ones. Its high acidity is offset by the tannins.

Located in the hear t of the Valpolicella Classica at an altitude between 250 and 450 meters above sea level. Exposition to south- est.

Training system: Pergoletta Veronese. Age of vines in production: 15-25 years. Buds per vine: 18. Planting density: 3,300/3,500 vines per hectare. Yield per hectare: 70 hl

Harvest: hand picked in September/ October. Vinification: destemmed and gentle pneumatic pressed. Fermentation at around 25° and 28° C then 10 days maceration with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second Fermentation on the lees from Amarone with contact for 15 days at a temperature of 15° C with daily punching downs. Transfer in barrels in the end of May for about 10 months. Full malolactic fermentation. Natural stabilization

refinement in bottle for 6 months

Color

All red meats, boiled, grilled or braised, even pasta with black truffles