Antolini
Antolini Valpolicella Ripasso Classico Superiore 2022
| Denomination | Valpolicella Ripasso DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Aging | The wine is put to age in oak barrels and for a short time in cherry wood barrels for 12 months. Then it is put to age in bottles for a further 3/6 months. |
Description
"Ripasso" literally means "re-passed" or "passed again" and this wine is the bridge between the young Valpolicella and the adult Amarone and Recioto. It's made with the year's wine which is fermented a second time with the marcs (leftover skins etc) of the dried Amarone and Recioto grapes, for 5/7 days. The wine goes well with rich first courses, red meats and with cheeses that aren't too mature.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
The clay has the properties of maintaining water which slowly filters through to the roots, for this reason in our vineyards we do not need an irrigation system.
Another particularity is in the high temperature range, moreover the significant difference you will find between day and night, this will obtain a bouquet particularly complex to smell.
The technical system used is of a traditional nature which is used within this area, this means a double bower with an arched method; 1 x 4, this means an average distance of 4 metres between rows, which are set up on the “marogne”, characteristically forming marvellous balconies where olives and cherries can find a place.
From 1993, in “Semonte” which lies in the town of San Pietro in Cariano we have cultivated 1 hectare of vineyard which became a vintage crop year 2000. We also own “Ca’ Coato” in the town of Negrar, between the hills of San Vito and Roselle, a plot of nearly 2 hectares which we have planted various types typical to the area using the “guyot” method.
From the beginning we have always chosen to respect the environment using special guidelines using the minimum amount of antiparasitic products.
In the year 2001 we completed the construction of a wine cellar, on the first floor you will find the dried grapes, at ground level we have the warehouse which will also be destined in the future for bottling. Outside there is a large porch where you will find a modern conception of fermentation for wine making, in the basement there is the processing and depositing area with steel tanks and under the brick vaults you will find a reserved area for the ageing process with barrels and barriques.
With respect for tradition and the types of wines they are and always will be a fundamental value for our company which ignoring the trends wants to maximise the value of traditional vines, the territory and work of the wine dresser, every Antolini wine has to be a complete expression of all these factors.
In the autumn of 2008 the first Amarone “Ca’ Coato” will be, vintage date 2005, obtained solely from vineyards “guyot” planted from the years 2001 to 2004 on the eastern slopes of San Vito, Negrar. The land is of a clayey nature with an exposure to the south-west and placed between 170 and 220 m. The grapes are accurately sorted manually and are placed to rest in small boxes and then pressed in January, there they will remain from 24 months in barrique, part of the first, second and third passage. Read more
| Name | Antolini Valpolicella Ripasso Classico Superiore 2022 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Antolini |
| Origin | Valpolicella Classica, the towns of Marano di Valpolicella, San Pietro in Cariano and Negrar |
| Climate | Altitude: from 150 to 350 metres above sea level. |
| Soil composition | Clay soil, tuffaceous and limey |
| Cultivation system | Double Veronese pergola and Guyot. |
| Harvest | October, exclusively manual. |
| Production technique | Cultivation: vineyards are naturally and completely grassed over, mechanical mowing among the vines, no irrigation, no chemical fertilizers, pesticide free pheromones and sexual confusion to combat the Tignola (leaf boring) moth. |
| Wine making | Fresh grapes are pressed in a de-stemming winepress followed by a 7- day fermentation in steel containers at an automatically controlled temperature and with indigenous yeasts. In February, that year’s wine is fermented a second time with the marcs (leftover skins etc) of the dried Amarone and Reciotto grapes, for 5/7 days. |
| Aging | The wine is put to age in oak barrels and for a short time in cherry wood barrels for 12 months. Then it is put to age in bottles for a further 3/6 months. |
| Allergens | Contains sulphites |