Tenzone Valpolicella Ripasso DOC Classico Superiore - 2018
Tenzone is a skillfully made wine that represents the rich winemaking traditions of Valpolicella. It is a blend of Corvina Veronese (40%), Corvinone (20%), Rondinella (25%), Croatina, Teroldego, Merlot, Molinara, and Oseleta (15%). The grapes are hand-picked in mid-September, then go through a detailed process. They are destemmed and crushed, then put in steel fermenters, where they ferment at a controlled temperature below 25°C for about 7 to 15 days. After this, the Valpolicella Superiore DOC wine is stored in steel tanks until January/February, when it undergoes the unique "RIPASSO" process – a re-fermentation on the leftover grape skins from Amarone della Valpolicella or Recioto della Valpolicella wines. The refinement of this exceptional wine takes place in wooden barrels, allowing it to mature and stabilize in color and aroma. It is then aged in bottles for three months.
Tenzone is a skillfully made wine that represents the rich winemaking traditions of Valpolicella. It is a blend of Corvina Veronese (40%), Corvinone (20%), Rondinella (25%), Croatina, Teroldego, Merlot, Molinara, and Oseleta (15%). The grapes are hand-picked in mid-September, then go through a detailed process. They are destemmed and crushed, then put in steel fermenters, where they ferment at a controlled temperature below 25°C for about 7 to 15 days. After this, the Valpolicella Superiore DOC wine is stored in steel tanks until January/February, when it undergoes the unique "RIPASSO" process – a re-fermentation on the leftover grape skins from Amarone della Valpolicella or Recioto della Valpolicella wines. The refinement of this exceptional wine takes place in wooden barrels, allowing it to mature and stabilize in color and aroma. It is then aged in bottles for three months.
Tenzone is a skillfully made wine that represents the rich winemaking traditions of Valpolicella. It is a blend of Corvina Veronese (40%), Corvinone (20%), Rondinella (25%), Croatina, Teroldego, Merlot, Molinara, and Oseleta (15%). The grapes are hand-picked in mid-September, then go through a detailed process. They are destemmed and crushed, then put in steel fermenters, where they ferment at a controlled temperature below 25°C for about 7 to 15 days. After this, the Valpolicella Superiore DOC wine is stored in steel tanks until January/February, when it undergoes the unique "RIPASSO" process – a re-fermentation on the leftover grape skins from Amarone della Valpolicella or Recioto della Valpolicella wines. The refinement of this exceptional wine takes place in wooden barrels, allowing it to mature and stabilize in color and aroma. It is then aged in bottles for three months.
