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Technical specifications
Description
The Vinsanto of Chianti Classico D.O.C. Fattoria la Ripa is produced choosing the best bunches of Malvasia and Trebbiano just before the beginning of the harvest, adding a small quantity of the best bunches of Sangiovese, then all carefully placed on canes tray to fade, in large, well ventilated rooms.
Mid-January time the bunches are pressed and the must obtained is put to ferment slowly in oak barrels, where it remains, sealed with wax, for 8 to 10 years.
After this long period the Vinsanto, reduced in time from 225 l to roughly 80 l per barrel, is bottled and left to refine in the bottle for approx. 1 year.
Thanks also to the slow and long fermentation, Fattoria La Ripa’s Vinsanto results in being particularly dry, pleasant, with a remarkable nose and can be drunk cold (12ºC) as an aperitif or as a dessert wine at room temperature. It couples well with goose liver dishes and poultry liver patés.
Grape Varieties Blend:
Malvasia 50%, Trebbiano 45%, Sangiovese 5%.
Vinification:
Grapes harvested in September and
faded on canes trays till mid January then pressed.
Must slowly fermented for 8 to 10 years in oak barrels of 225 l sealed wih wax.
Maturation and Refinement:
Oak barrels (8 years) then bottle (1 year).
Organoleptic Characteristics of the wine (vintage 1999):
Colour: Amber , intense, limpid, with golden glints
Bouquet: Very aromatic, walnut husk, hazelnut, apricot, honey.
Flavour: Sapid, warming, very supple and velvety,
very persistent.
Alcohol 17,55%, Total Acidity 7,80 g/l, Sugar 45,90
g/l, Net Dry Extract 38,30g/l
Ratings (vintage 1999):
Diploma di Menzione 2a Rassegna Internazionale dei Vini Passiti Gran Palio della Signoria dei Bentivoglio 2008, Rocca dei Bentivoglio, Bazzano (Bo) points 81;
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Details
Fattoria La Ripa della S.A.Santa Brigida S.a.s.
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