18,00
- Availability:
- 8
- Product Code:
- monti_garbi_ripasso
Description
Serve with:
Perfect combination with a finer pasta dish but also with not too heavy meats. Hard cheeses with a fruity note also pair very well with this wine, like a Manchego or comté.
Storage:
This wine can be stored for a few more years (max 10 years) but it is certainly already ready to be enjoyed now!
Additional Information:
This Valpolicella Superiore Ripasso is composed of 70% corvinone and corvina, 20% rondinella, and 10% croatina and oseleta grapes. All come from densely planted vineyards (8000 vines/ha) on the limestone hills of the Monti Garbi, also known as "Rough and poor mountains".
The vines are on average 20 years old.
Winemaking process:
Vinification takes place at a controlled temperature for 8 days.
Harvest: the grapes are hand-placed in crates.
Pressing: gentle, with pneumatic press.
Fermentation: alcoholic fermentation with temperature control using selected organic yeasts, used for Amarone grapes.
Ripasso: re-fermentation of young Valpolicella produced in October on Amarone skins.
Malolactic fermentation: natural in 500-liter barrels.
Bâtonnage: once a month until October of the year following the harvest.
Stabilization: natural cooling for 10 days at -2 degrees.
Information about the winery is provided on the tasting sheet.
Reviews (0)
Deep cherry-red wine with a ruby rim. On the nose, plenty of fruit emerges dried (thanks to the ripasso element), along with a distinct soft woodiness and a refined spiciness. This is the little brother of an Amarone but at a much more affordable price. In the mouth, a robust and juicy wine with the necessary complex elements. The finish is long and especially very pleasant! Once you've tasted this wine, you'll know what a ripasso is!
Serve with:
Perfect combination with a finer pasta dish but also with not too heavy meats. Hard cheeses with a fruity note also pair very well with this wine, like a Manchego or comté.
Storage:
This wine can be stored for a few more years (max 10 years) but it is certainly already ready to be enjoyed now!
Additional Information:
This Valpolicella Superiore Ripasso is composed of 70% corvinone and corvina, 20% rondinella, and 10% croatina and oseleta grapes. All come from densely planted vineyards (8000 vines/ha) on the limestone hills of the Monti Garbi, also known as "Rough and poor mountains".
The vines are on average 20 years old.
Winemaking process:
Vinification takes place at a controlled temperature for 8 days.
Harvest: the grapes are hand-placed in crates.
Pressing: gentle, with pneumatic press.
Fermentation: alcoholic fermentation with temperature control using selected organic yeasts, used for Amarone grapes.
Ripasso: re-fermentation of young Valpolicella produced in October on Amarone skins.
Malolactic fermentation: natural in 500-liter barrels.
Bâtonnage: once a month until October of the year following the harvest.
Stabilization: natural cooling for 10 days at -2 degrees.
Information about the winery is provided on the tasting sheet.
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