Wine Description

This wine is made with 70% Corvina Veronese and 30% Rondinella, in the traditional ripasso technique that is typical of the Valpolicella area. The base Valpolicella wine, vinified in October, undergoes a second fermentation on  Amarone lees in February. This process boosts color, body, tannins and aromas, resulting in a dense and more concentrated wine.

Tasting Notes

Intense ruby red in color, Corte Giara Ripasso offers a generous and elegant bouquet, with jammy notes of ripe fruit and black cherry intermingled with vanilla, cinnamon and tobacco. On the palate, it is dry and full-bodied, with chewy tannins. Ideal with braised meats with polenta, grilled fillet mignon, quail, sliced beef with mushrooms, rack of lamb, and medium-aged cheeses.

Vineyard Characteristics

Production area/name of vineyard:	Valpolicella
Size of vineyard (acres):	85
Soil composition:	Clay and chalk
Training method:	Arbor
Elevation (feet):	594-825
Vines/acre:	1,214
Exposure:	Southeastern
Year vineyard planted:	1978

Winemaking & Aging

Varietal composition:	70% Corvina Veronese and 30% Rondinella
Harvest time:	October
First vintage of this wine:	1995
Number bottles produced of this wine:	150,000
Fermentation
Fermentation container:	Stainless steel tanks
Length of alcoholic fermentation (days):	First: 9; second: 8-10
Fermentation temperature (°F):	First: 73-82; second: 59-66
Malolactic fermentation:	Yes
Aging
Aging container:	Stainless steel tanks and barrels
Cooperage:	Slavonian oak
Length of aging before bottling:	4 months
Length of bottle aging:	2 months
Analytical Data
Alcohol:	13.96%
pH level:	3.5
Residual sugar (grams/liter):	5.5
Acidity (grams/liter):	6.2
Dry extract (grams/liter):	32.3

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