Appellation: Valpolicella Ripasso D.O.C.
Grape varieties: Corvina Veronese 70%, Rondinella 30%
Vineyard location: Hillsides of the Valpolicella production area
Altitude: 180-250 metres (590-820 feet) above sea level
Soil characteristic: Extremely varied, mostly clayey, calcareous and stony
Training system: Arbour (Pergola)
Average age of the vines: 27 years
Density of the vineyards: About 3,000 vines/Ha (1,214 vines/acre)
VINIFICATION AND AGEING
Harvest: Early October
Pressing: De-stalking then soft crushing of the grapes
Vinification: De-stemmed and soft-pressed in early January
Fermentation: 1st fermentation: in temperature-controlled stainless steel tanks; 2nd fermentation: on the pomace in February
Fermentation temperature: 1st fermentation: 23/28°C (73-82°F), 2nd fermentation: 15-19°C
Length of fermentation: 1st fermentation: 9 days with daily periodic pumping over, 2nd fermentation: 8-10 days with daily periodic pumping over
Ageing: 4 months in temperature-controlled stainless steel tanks, 11 months in large Slavonian oak barrels, 2 months in bottle
Alcohol content: 13.79% Vol
Total acidity: 5.35 g/l
Residual sugars: 5.7 g/l
Dry extract: 37.2 g/l
Free SO2: 28 mg/l
Total SO2: 134 mg/l
The summer was definitely abnormal, given the high temperatures and the prolonged absence of rainfall. The providential downpour of July 17th, with 25 mm (1 inch) of rain managed, however, to restore water reserves and bring the vegetation back into a state of equilibrium. In addition, the abundant and much-needed rainfall at the beginning of September – about 80 mm (3 inches) – changed the macroclimate substantially, bringing with it the significant differences in day and night-time temperatures that are so indispensable for producing a wide range of aromas and for the retention of acidity, as well as for the phenolic ripening of the grapes. Although there was a decline in average production of 10% – 15%, the heat wave did not scorch the clusters. The harvest, which was interrupted by only two rainy days on 28th and 29th September, ended on October 17th. We expect wines with fine varietal expression, good acid content and structure.
Deep ruby red colour with good concentration. Plump red fruit combines well with sweet spices, then giving way to delicately spiced herbs. Full and satisfying. The harmonious balance struck by an excellent structure and vibrant acidity renders this wine both smooth and vivacious on the palate.
Pairs well with pot roast and braised meats accompanied with polenta (corn meal), grilled fillet, quail, sliced beef with mushrooms, lamb spare ribs and medium-matured cheeses. Serve at 16°C (60°F).