Vigneti Di Ettore Valpolicella Classico Superiore Ripasso 2020

We have moved in the wake of tradition, valuing the legacy of past generations. Sometimes we ventured new combinations and new solutions. It has been a slow, strenuous growth, with some disappointments, but overall very fulfilling. In it we have tried to cultivate a project of our own that would bring out the identity of our land and our character.

Vineyards about 20 years old on the hills of Negrar, with south-west exposure. Clayey-calcareous soil.
Traditional Valpolicella grapes: Corvina, Corvinone, Rondinella, Croatina and other traditional indigenous varieties.

The training system is the Veronese pergola, with a density of about 3,500 vines/ha. Grassed rows.

Harvest at the end of September, with manual selection of the grapes. Destemming and soft crushing, fermentation on the skins for about 2 weeks at controlled temperature. Daily pumping over and delestage.
After racking, the wine is stored in stainless steel tanks until the following January, when it is re-fermented on the skins of Amarone and Recioto.
Maturation in oak casks of 5 and 25 hectolitres for 12 to 18 months.
Maturation in bottle for 6 months.