Valpolicella Ripasso Classico Superiore DOC (2017)

Bottles produced:  10,000

Grapes:  Corvina, Corvinone and Rondinella.

Colour:  Deep Ruby.

Alcohol by volume:  14%

ecoVINO says:  This is a full-bodied premium Valpolicella Ripasso Classico Superiore DOC red wine with lots of character and complexity, making it great value for money. Ripasso wines are known as ‘baby’ Amarone’s in Italy, as they share a similar aroma and taste profile, yet are considered more approachable and affordable. This Ripasso wine is a Valpolicella wine that has been re-passed (re-fermented) over the grape skins (and lees) of recently fermented premium Recioto and Amarone wine – which boosts the alcohol content, body, colour and taste of this wine. This results in a great tasting, firmly-structured and very well-balanced dry red wine. Best to drink alongside a meal now with your family and friends. If stored properly will age until at least 2025.

Aroma:  Intense aromas of red fruits - particularly redcurrant and strawberry - with hints of spice and white pepper. Secondary and tertiary aromas include vanilla and cloves.

Taste:  Warm and dry with medium acidity and tannins. Full-bodied with medium alcohol and finish. Prominent delicious zesty red fruit flavours – particularly red plum – with hints of green bell pepper and spice on the finish.

Food pairing:  Best paired in combination with structured and savoury dishes.

Open:  To fully appreciate the complexity of this wine, best to decant at least 1 hour before serving.

Service temperature:  Room temperature (18 degrees Celsius).

Winemaking process:  Grapes are carefully handpicked. After de-stemming and soft crushing the grapes, delestage fermentation is carried out at a controlled temperature in stainless steel tanks and for 7 to 8 days in oak truncated cone-shaped vats. Wine is transferred to stainless steel tanks for malolactic fermentation. Through a process known as Bâtonnage, the settled lees are then stirred back through the wine. A second fermentation (Ripasso method) is then carried out using the grape skins and lees of the Recioto and Amarone wines that are rich in alcohol and natural sugar. Maturation for 12 months in wooden barrels and for a further 4 months inside the bottle.

Allergens:  Minimal sulphites - lower than EU organic wine production requirements.