vineyard

winemaking

tasting notes

varietal

4 California Ave • Framingham MA 01701 • p (508) 872 - 1942 • f (508) 875 – 0406 • www.globalwinesinc.com

Located in the heart of the Valpolicella Classico in thehills of Negrar at Torbe and predominantly facing south-east at an altitude of between 300 and 420 metres. Soil:mainly on Eocene marls. Grass sward between vines.

domini veneti

Harvest: early October exclusively by hand. Vini�cation:Destemmed then gentle pneumatic pressing. Fermentationtemperature between 25° and 28° C. Maceration for 10 dayswith punch-downs 3 times a day. Storage in stainless steelvats until February then “Ripasso” or se-cond fermentationon Amarone lees for 15 days at a temperature of 15° C withdaily punchdowns. Racked into barrel in May for a further 9months. Full malolactic fermentation. Maturation in bottlefor 4/6 months before release. Stabilization: natural.

Complex, aromas of red fruits, vinous and spicy.Harmonious, full bodied, velvety smooth with the idealbalance of tannins and acidity. A �ne companion forall meat dishes.

VALPOLICELLA ripasso docCLASSICO superiore

Corvina 70%, Corvinone 15%, Rondinella 15%�is Valpolicella Ripasso comes from grapes grown in thehigh hills of Torbe.