“Jago” Valpolicella Ripasso Classico Superiore DOC
From one of the best cru vineyard of Valpolicella, it is produced with the traditional technique of the Ripasso, exclusive patrimony of the Valpolicella and its wine culture.
Wine from the Jago vineyard, a terrace looking out onto the Negrar valley and protected at the back by Colle Masua. Product of one of the best crus of Valpolicella, it is made with the traditional "Ripasso" technique, exclusive heritage of Valpolicella and its oenology. Rich in scents of wild red fruits and spices, it distinguishes itself for its elegance and easy-drinking quality.
Principally a blend of Corvina Veronese and Corvinone, remaing small percentage of other autochthonous varieties as permitted in the production regulations.
Jago (Negrar in Valpolicella) hilly area in Valpolicella Classica close to Colle Masua.
Characteristics of the vineyard
Altitude: between 240 and 252 ASL.
Type of soil: soils originating from marine sediment, calcareus, not very deep and of average fertility.
Planting System: Guyot, from 3700 to 4500 vines per hectare.
Manual harvest, from the beginning to middle October; the grapes are carefully selected and placed in small baskets for light drying of 15-20 days.
Yield: 60-65 hectolitres of wine per hectare.
The berries are gently destemmed and crusched.
Fermentation temperature: not exceeding 28 °C.
Lenght of maceration: 12 to 15 days, with daily remontage and delestage.
Ripasso: traditional tecnique which involves maceration-refermentation on the grape skins and solid matter left over from the fermentation of Recioto.
Ageing in steel tanks: up to "Ripasso".
Ageing in wood: 12 months in barriques and tonneaux, and 12 months in Slavonian oak casks.
Ageing in bottle: 9-12 months.
Colour/Aroma/Taste: intense ruby red, with scent of fruits of the forest, sour cherry, cherry and notes of spices.
Alcohol content: 13,5% Vol.
With white and red grilled meat, roasts and mild or medium cheeses.
Serve at 18 °C, in medium bowled glasses.