Negrar - Domini Veneti
Valpolicella Ripasso Classico Superiore Torbae 2023
| Denomination | DOC Valpolicella Ripasso Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Aging | In wood, in steel and then in bottle. |
Description
What kind of wine it is
Valpolicella Ripasso Classico Superiore Torbae by Domini Veneti is a red wine with a harmonious and enveloping profile. This blend of native grapes, made up of Corvina, Corvinone, Rondinella and other local varieties, is crafted using the Ripasso technique, which involves refermentation in contact with the Amarone pomace. This process gives the wine remarkable aromatic depth, releasing intense aromas of plum, cherry jam, morello cherry and delicate spicy nuances. On the palate, it is fleshy and well-structured, supported by balanced tannins and a well-judged acidity, making it an ideal accompaniment for grilled red meats, braised beef, cured meats, cheeses and flavourful first courses.
Where it comes from
The grapes for this label are grown on the high Torbe hills, in the municipality of Negrar, located in the heart of the Valpolicella Classica. The vineyards stretch at an altitude between 300 and 420 metres, benefiting from a predominantly south and south-east exposure that ensures optimal ripening. The vines are trained using the Veronese Pergola system and sink their roots into soils largely composed of Eocene marl. This unique soil composition is directly reflected in the glass, helping to shape a concentrated character that harmoniously blends structural richness with the natural freshness of the fruit.
How it is produced
The production process begins in autumn with a careful manual harvest aimed at selecting the best bunches. After crushing and destemming, the initial fermentation takes place in steel, where the must rests until February. This is followed by the crucial Ripasso stage on the pomace for about fifteen days, accompanied by the completion of malolactic fermentation. Maturation then continues for around nine months in wooden barrels, enriching the aromatic profile and smoothing the tannic texture, followed by a further period in steel. The entire process concludes with a natural stabilisation, ensuring a pure, clear tasting experience that remains true to its territorial identity.
History and Curiosities
Produced by Cantina Valpolicella Negrar, a historic winery active since 1933, Valpolicella Ripasso Torbae encapsulates the authentic soul of the Valpolicella Classica region. This enveloping red wine is born from a careful manual harvest and gains depth thanks to the Ripasso Method, which involves refermentation on the prized Amarone grape skins. The bouquet releases intense aromas of plum and cherry jam, enriched by elegant spicy notes. It offers a fleshy and velvety sip, perfect for the entire meal.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1933
- Oenologist: Daniele Accordini, Fabio Zordan
- Bottles produced: 1.000.000
- Hectares: 700
The spirit is the same as that of the visionary cooperative founded in 1933 by the seven businessmen from Verona, just as the very same principles guide our work on a daily basis today and inspire every new project: initiative, reciprocity and collaboration.
Generations that work side by side: this is the strength of Cantina Valpolicella Negrar. It is the same strength that has enabled us to stride through history and become the benchmark producer when it comes to Amarone, Ripasso and the technique of Appassimento.
Energy and creativity on the one hand; on the other, the wisdom that comes from the experience of many vintages, leading to a generational renewal that takes place while we work together. Read more
| Name | Domini Veneti Valpolicella Ripasso Classico Superiore Torbae 2023 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Negrar - Domini Veneti |
| Story | History and Curiosities Produced by Cantina Valpolicella Negrar, a historic winery active since 1933, Valpolicella Ripasso Torbae encapsulates the authentic soul of the Valpolicella Classica region. This enveloping red wine is born from a careful manual harvest and gains depth thanks to the Ripasso Method, which involves refermentation on the prized Amarone grape skins. The bouquet releases intense aromas of plum and cherry jam, enriched by elegant spicy notes. It offers a fleshy and velvety sip, perfect for the entire meal. |
| Origin | High hill of Torbe, Negrar (Verona) |
| Soil composition | Predominantly on Eocene marls |
| Cultivation system | Pergoletta veronese |
| Plants per hectare | 3,300–3,500 vines/ha |
| Yield per hectare | 60 hl per hectare |
| Harvest | Inizio ottobre |
| Fermentation temperature | 25–28 °C |
| Fermentation | Macerazione per 10 giorni; ripasso sulle vinacce dell’Amarone per 15 giorni |
| Production technique | Ripasso method (refermentation in contact with Amarone pomace); partially dried grapes; manual harvest with selection |
| Wine making | Crushing with destemming of the grapes; fermentation at 25–28 °C; maceration for 10 days with scheduled punch-downs three times a day; storage in stainless steel until February; refermentation on Amarone pomace for 15 days at 15 °C with daily punch-downs; transfer to barrel at the end of May for about 9 months; complete malolactic fermentation. |
| Aging | In wood, in steel and then in bottle. |
| Allergens | Contains sulphites |