| . WINE : "JAGO" VALPOLICELLA RIPASSO CLASSICO SUPERIORE D.O.C. I
NAME : Valpolicella Classico Superiore D.O.C.
NAME ACKNOWLEDGMENT : D.P.R. of 21 August 1968 (Gazzetta Ufficiale no. 271 of 11 October 1968). I
PRODUCTION DISTRICT : Valpolicella Classica.
COMMUNE : Negrar in Valpolicella.
VINEYARD : Jago.
LOCATION : hilly, close to Colle Masua.
EXPOSURE : towards East.
ALTITUDE : between 240 and 252 m above sea level.
SOIL : soils originated by marine sediments, calcareous, not very deep, of average fertility. I
VARIETIES : almost totality of Corvina Veronese and Corvinone more small porcents of other indigenous varieties admitted by the specifications. GROWING TECHNIQUE : guyot (2,20-3,00 m distance between the rows and 1,00 m between the vines).
STUMPS DENSITY : 3.300 to 4.500 per hectar.
HARVEST : manual, from the beginning to middle October; the grapes are carefully selected and laid down in small plateaux for a light withering of 12-15 days.
VINEYARD AREA : 4.50.00 hectares: Cadastral sheet no. 25.
YELD per HECTARE : 60-65 hectolitres.
WINE-MAKING : in red. The berries are gently destemmed and crushed and the vines are made macerate-ferment for 12 to 15 days, with daily delestages.
FERMENTATION : in small steel containers, where the several varieties of grapes are mixed together.
FERMENTATION TEMPERATURE : temperature not above 28°C.
"RIPASSO" : this technique, traditional in Valpolicella only, consists in the maceration on the fermented marcs of Recioto and/or Amarone della Valpolicella.
AGEING : in steel (6 months), in wood (12 months), barrique (1-3), tonneau (1-3) and Slavonian oak cask (1-3) and then in bottle (4-6 months).
ALCOHOLIC CONTENT : 13-14% Vol.
COLOR : intense ruby red.
BOUQUET : intense notes of spices and forest berries.
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COUPLING : with grilled white and red meats and roast meats.
SERVING : at 18°C in average sized glasses. I | 
