Costa Arente Valpolicella Ripasso 2019
Costa Arente Valpolicella Ripasso 2019

Costa Arente, 0,75 l - 14,50%
50% Corvina, 10% Rondinella, 30% Corvinone

€ 15,40
Prix TVA excl.
Acheter
Disponibilité immédiate
21
Commandez avant 12 heures et 30 min pour le recevoir mardi 21 juin 2022 en  États-Unis d'Amérique.

Vénétie - Italie
Rouge tranquille

Comment le servir

Servir à:

16 - 18°C.

Temps de décantation:

1 Heure

Longévité:

10 - 15 ans

Verre:

Costa Arente Valpolicella Ripasso 2019

It was the operational ingenuity - as it often happens - that realized that from the skins of the grapes pressed to give life to Amarone, it was still possible to obtain a lot. For this reason it was decided to "brush" Valpolicella wine on the skins, and leave it to absorb more complex aromas, alcohol by volume and part of Amarone's structure. After about ten days, Valpolicella rediscovered a new wine, with good body, a high alcohol content and a greater complexity of aromas and recalls. Thus was inaugurated a real production method, typical of Valpolicella.

Couleur

Dark purple red.

Parfum

The bouquet is clean even in its complexity: clear hints of ripe cherries, blackberries and red fruit, enhanced with a spicy touch.

Saveur

In the mouth it confirms the fruity scents: structure and alcohol content are those of a wine of rank, in which the references to Amarone are immediately distinguishable. Dry and harmonious, it has soft, velvety tannins and a round taste.

Accompagnements

Ideal with first courses with a strong flavour such as risottos with porcini mushrooms or pasta with game sauce, it accompanies second courses of meat and mature cheeses.

Pâtes
Viande
Fromages
Fromage affiné
Porc

Caractéristiques du produit

Nom Costa Arente Valpolicella Ripasso 2019
Type Rouge tranquille
Classement
Année 2019
Format 0,75 l Standard
Teneur en alcool 14,50% en volume
Cépages 50% Corvina, 10% Rondinella, 30% Corvinone
Pays
Région Vénétie
Emplacement Grezzana (VR)
Système d'élevage Pergole and Guyot.
Rendement par hectare 70 hl/Ha
Vendanges The vines have different maturations, so they are harvested a few days later, under the supervision of the oenologist, in the first weeks of October.
Vinification The destemmed and crushed grapes are left to ferment in stainless steel containers of 100 hl each at controlled temperatures from 25 °C to 28 °C. Frequent pumping over and delestage favour the extraction of tannins and polyphenols from the skin. The wine thus obtained is left to rest in steel tanks where malolactic fermentation takes place entirely. At the beginning of February, after the racking of the Amarone, the Valpolicella destined to become Ripasso, is "passed over" on the skins of the Amarone for 15 days at 15°C with daily punching down, thus allowing the extraction of aromas and alcohol from the skins of the Amarone, which give new personality to the Valpolicella. At the end of the 15 days, the Ripasso is again drawn off and destined for refinement.
Affinage In May the wine is transferred into Slavonian oak barrels for 9 months and a further 3 months of bottle ageing completes the production process.
Acidité totale 5,40 gr/L
Sucres résiduels 8,00 gr/L
Millésime de production 24 000 bouteilles
Allergènes Contient des sulfites
À déguster avec Ideal with first courses with a strong flavour such as risottos with porcini mushrooms or pasta with game sauce, it accompanies second courses of meat and mature cheeses.
En promotion Prix Costa Arente Valpolicella Ripasso 2019 € 15,40  TVA excl.

Prix officiels

Guide expert

Prime

Millésime

Bibenda
 
2018
James Suckling
92/100 
2018
Veronelli
 
2018
xtraWine
91/100 
2018
Bibenda
 
2017
James Suckling
92/100 
2017
Vinous
90/100 
2017
xtraWine
92/100 
2017
James Suckling
92/100 
2016
Luca Maroni
92/99 
2016
Veronelli
 
2016
xtraWine
89/100 
2016
Depuis ce domaine :

Costa Arente is the last acquisition of Genagricola in the wine sector and in 2015 the estate becomes part of the famous group; an estate of 35 hectares, 17 of which are vineyards, in the heart of Valpantena (VR), included in the Valpolicella denomin...

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