Vigne Venete Valpolicella Ripasso Classico Superiore 2023
| Denomination | DOC Valpolicella Ripasso Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Aging | Minimum 12 months, partly in oak barrels and partly in steel. |
- Name and vintage: Valpolicella Ripasso Denominazione di Origine Controllata Classico Superiore 2023, Veneto
- Grape varieties and alcohol content: Corvina, Corvinone, Rondinella; 14% alcohol by volume
- Ripasso method: refermentation on Amarone wine pomace for greater structure and complexity
- 12 months ageing: matured partly in oak barrels and partly in stainless steel
- Serving and pairings: decant for 1 hour; serve at 14–16 °C with meats and mature cheeses
Description
What kind of wine it is
Vigne Venete Valpolicella Ripasso Classico Superiore is a still red wine that embodies the oenological excellence of Veneto. Made from a blend of Corvina, Corvinone and Rondinella grapes, this expression of Valpolicella Ripasso Classico Superiore stands out for its intense ruby colour enriched with garnet highlights. On the palate, it reveals a structured and velvety style, with soft tannins and remarkable persistence. The sip is deep and harmonious, characterised by a perfect balance between freshness and warmth.
Where it comes from
The roots of this wine lie in the Valpolicella Classica, a historic wine-growing area located in the province of Verona. The vines grow in renowned villages such as Negrar, Fumane, Marano, Sant’Ambrogio and San Pietro in Cariano. The vineyards are situated on limestone and clay soils, whose mineral composition encourages the development of a broad and complex aromatic profile. The identity of this area of origin is reflected in a wine with a harmonious texture, capable of faithfully expressing the natural characteristics of the territory.
How it is produced
Production begins with a manual harvest carried out between the end of September and the beginning of October. After primary fermentation in steel, the Ripasso Method is used, involving a refermentation of the wine on the Amarone pomace to enrich its body and complexity. This is followed by twelve months of maturation, partly in oak barrels and partly in steel tanks. This technique allows the integration of notes of ripe black cherry, plum and wild berries with hints of sweet spices, vanilla, black pepper and liquorice.
History and Curiosities
Originating from the renowned Valpolicella Classica, this elegant red embodies authentic Venetian tradition. The result of meticulous hand harvesting, its character is shaped by the Ripasso method, allowing the wine to rest on the Amarone grape skins to acquire extraordinary structure and complexity. A skilful 12-month maturation in oak and steel barrels defines its final character, giving rise to a Veronese excellence capable of conveying the essence of a unique territory in every enveloping and harmonious sip.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
| Name | Vigne Venete Valpolicella Ripasso Classico Superiore 2023 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Country | Italy |
| Region | Veneto |
| Story | History and Curiosities Originating from the renowned Valpolicella Classica, this elegant red embodies authentic Venetian tradition. The result of meticulous hand harvesting, its character is shaped by the Ripasso method, allowing the wine to rest on the Amarone grape skins to acquire extraordinary structure and complexity. A skilful 12-month maturation in oak and steel barrels defines its final character, giving rise to a Veronese excellence capable of conveying the essence of a unique territory in every enveloping and harmonious sip. |
| Origin | Valpolicella Classica (province of Verona, Veneto, historic municipalities such as Negrar, Fumane, Marano, Sant'Ambrogio and San Pietro in Cariano) |
| Soil composition | Calcareous and clay soils |
| Harvest | Manual, late September - early October |
| Fermentation temperature | Controlled temperature |
| Production technique | Ripasso Method |
| Wine making | Obtained using the Ripasso method; temperature-controlled fermentation in steel tanks. |
| Aging | Minimum 12 months, partly in oak barrels and partly in steel. |
| Allergens | Contains sulphites |