Jago area (200 m above sea level) e Mazzano (400 m above sea level) – Negrar, Valpolicella Classica
Corvina, Corvinone, Rondinella
TRAINING SYSTEM / YIELD
Pergola veronese (arbour system) / 10000 kg/ha of grapes
In October, we harvest by hand the lightly overripened grapes. Later, we press the grapes and we put the pressings into steel tanks. The juice ferments with the grapes skins for about 15 days. During fermentation the wine and the grapes skins are mixed daily by hand with pump-over into the lap and delastage to get the maximum out of the product. The wine is produced with “Ripasso” method
About 3 years into small old french barrels
It has a ruby red colour. It is winy, fruity with ripe fruits and spicy flavours. On the palate it is dry, warm, soft, full bodied, with rounded tannins perfect blended with ripe red cherry and plum tastes
Important first courses and meats. The recommended drinking temperature is between 15°-18°C
Giago is our Valpolicella Ripasso and it reflects perfectly its ancient traditional production method. Moreover, it is easy to recognise the typical Valpolicella Ripasso flavours.
We dedicate our Ripasso to Giago, the ancient name of the area called Jago, where we live and the wine is produced. Our family has been living here for about five centuries and has always worked the land producing the typical products of the zone: wine, cherries and extra-vergine oil.
CLICK HERE to download the technical sheet