Valpolicella Ripasso Superiore
RIPE AND BOLD RED
Valpolicella Ripasso wines are some of Italy’s best value wines. The secret to Ripasso’s rich flavours is in the way it is produced. Left-over skins from costly Amarone are added to the fermenting Ripasso wine to boost the richness. The Valpolicella Ripasso offers the freshness of the basic Valpolicella but with more structure and flavours it gets from the Amarone skins. The result is an extraordinary wine.
Valpolicella Ripasso Flavs is an exquisite example of a modern and approachable style. It is made in the traditional “Valpolicella” blend with Corvina and Corvinone representing the main grapes and just a small percentage of Rondinella and Croatina. Corvina is without doubt the most important grape in the Valpolicella and Amarone blend. It is a grape that takes extremely well to air drying. It is responsible for the lovely aromas of violet, blackberry and red cherry, with a delicate touch of sweet spices, herbs and balsamic notes. It is also characterised by very fine tannins. The ideal partner of Corvina is the Corvinone; the two grapes are not genetically related, however they are very often planted together in the vineyards. They do complement each other: Corvinone supplies Corvina with the tannins it is missing.
South- and south east- facing vines are trained with both Guyot and the traditional Pergola systems on stony soils at 250 m a.s.l.
Area of Production: Progno di Cellore in the Illasi Valley
Plants density: 3000-8000 plants/hectare
Yield per hectare: 5000/7000 kg of grapes per hectare
Yield per plant: 0.6-1.2 kg of grapes
Altitude of the vineyard : 270 m. A.s.l.
Exposure: south-south east
Training System: Pergoletta Veronese - Guyot
This wine was made using the traditional 'ripasso' method. The grapes were destalked and crushed before being fermented in temperature-controlled stainless steel tanks at 23°-25°C for 8 days. Once fermentation was completed, a second fermentation took place on the skins of the Amarone giving the wine more body and depth. Then the wine refined in Frenck oak barriques for 12 months and a least for another12 in the bottle.
Rich nose of dark cherry, blackberry, dry prune and figs. Notes of tobacco and chocolate too. The same aromas are reflected on the palate which is full of body and fruity. Spectacular softness. Sweet, long and complex finish.
It pairs very well with red meat, especially grilled or braised. Thanks to its body is also a perfect match with game, such as boar meat roast or pheasant stew. Pasta with ragù or a mushrooms risotto are two wonderful options to pair Ripasso with. It is also lovely with aged cheeses.
Grape: Corvina and Corvinone 85%, Rondinella 10%, Croatina 5%
Alcohol (ABV): 14.5%
Sugar (g/l): 9