VIVIANI
VALPOLICELLA CLASSICO SUPERIORE

In October, after the grapes are handpicked and have been crushed and destemmed, they go into glass lined cement containers for about 10 – 12 days. The wine that is obtained remains in these containers.

After the “racking-off” of the Amarone (about the end of March/beginning of April), the ripassato (pomace) of the Amarone, which is rather sweet, is added to the Valpolicella Superiore. This process, known as “ripasso” allows the Valpolicella to referment for several days and give the wine greater structure, fuller body, and character. It also preserves its bouquet and in the mouth has a taste of withering grapes and a pleasant drinkability. After the ripasso the Valpolicella Classico Superiore goes into oak casks where it is refined for about 12 months before being bottled. The result is a warm, hearty, cheerful red, tending from a ruby red color to garnet with age. This wine has a delicate scent, reminiscent at times of bitter almonds, with a dry velvety balanced taste. A wonderful accompaniment to any red meat dish, chicken, game, or cheeses. Serve at room temperature.