Casa Sartori 1898
I Saltari Valpolicella Ripasso Superiore 2020
| Denomination | DOC Valpolicella Ripasso Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 20% Rondinella, 10% Corvinone, 10% Croatina |
| Aging | Barrels of 20-25 hl capacity; 500-litre barrels; Regular racking, cellar care and subsequent blending during the 12-14 month maturation period give the wine balance and roundness of tannins. The bottling and the type of filtration used maintain the wine's characteristics unaltered, amplifying its peculiarities during bottle ageing in temperature-controlled rooms at 16-18 °C. |
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1898
- Oenologist: Marco Dell'Eva, Franco Bernabei consulente
- Bottles produced: 15.000.000
- Hectares: 2.040
The heir, endowed with a superfine palate, like a tailor, was able to 'sew' with extreme care the wines to propose to his clientele, which grew year after year.
After the Second World War, numbers also soared. Then, in 1952, when Regolo passed away, his two sons took over the business, opening it up to the foreign market.
The 1990s marked a turning point in the management of Casa Vinicola Sartori, which saw the entry of the Sartori family into the Board of Directors of the Colognola ai Colli winery to implement an ambitious growth project in the production and distribution of wines at a worldwide level. A goal successfully achieved. Read more
| Name | I Saltari Valpolicella Ripasso Superiore 2020 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 60% Corvina, 20% Rondinella, 10% Corvinone, 10% Croatina |
| Country | Italy |
| Region | Veneto |
| Vendor | Casa Sartori 1898 |
| Climate | Altitude: 150-300 m. a.s.l. |
| Soil composition | Very calcareous composition with moderate alkalinity and medium root depth exploration. Low water availability and high surface stoniness create a unique condition for very low production but extreme quality. |
| Harvest | The grapes are harvested strictly by hand into small plastic crates and transported as quickly as possible to the winemaking cellar; immediately afterwards, they are poured onto a sorting belt before being crushed and destemmed. During this operation two or more people carry out a careful sorting operation, which further ensures the integrity of the product. |
| Wine making | Vinification is carried out in temperature-controlled steel tanks by means of punching-down, pumping-over and delestage. On racking, the wines from the three vinifications are kept separate and, after malolactic fermentation, transferred to barrels of varying capacity, essence and origin. |
| Aging | Barrels of 20-25 hl capacity; 500-litre barrels; Regular racking, cellar care and subsequent blending during the 12 4 month maturation period give the wine balance and roundness of tannins. The bottling and the type of filtration used maintain the wine's characteristics unaltered, amplifying its peculiarities during bottle ageing in temperature-controlled rooms at 16 8 °C. |
| Allergens | Contains sulphites |