Pojega Valpolicella Classico Superiore Ripasso

Floral and fruit rich on the nose, medium-bodied on the palate with concentration but no heaviness.

Specifications

Appellation	Valpolicella Classico Superiore DOP
Vinification	Short maceration of de-stemmed grapes before alcoholic fermentation for 10 days at 25°C-28°C in stainless steel temperature controlled tanks. This is followed by the secondary fermentation technique of “Ripasso”: re-fermentation of the un-pressed skins of both estate Amarone wines.
Élevage	12 months in Slavonian oak (50hl) and French oak (5hl)
Vineyard Soil	Dark brown, clay rich soil
Tasting Notes	With Pojega we try to avoid any overripe character or jamminess, the philosophy is to make a classic Valpolicella Ripasso. Floral and fruit rich on the nose, medium-bodied on the palate with concentration but no heaviness.

Floral and fruit rich on the nose, medium-bodied on the palate with concentration but no heaviness. Ripasso method with Amarone skins. Soil: Dark brown, clay-rich. Aged 12 months in Slavonian oak, French oak. Production area: 10 hectares. Production: 65,000 bottles.