Soft pressing of the selected grapes, first fermentation for 10-12 days at controlled temperature (24-25Â°C.), preservation in thermoconditioned inox tanks for 3 months. âRipassoâ refermentation in February/March by a second fermentation of the wine on the skins coming out after the production of the wine Amarone. Whatâs special for our âDecus Ripassoâ is that we add dried grapes during the second fermentation. Ageing in oak wood butts for more than one year cold bottling in sterile bottling line.
Dry, full-bodied and intense red wine, mellowed from the long period of ageing in wood butts. Intense ruby red, a little garnet red. Intense, fine, fragrant, delicately ethereal, with the scents of the selected wooden barrels. Dry, savoury, full-bodied and velvety.
Produced in limited quantities from selected red grapes Corvina (40%), Corvinone (40%), Rondinella (20%).
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