Valpolicella Classico 2001

Vinification: Temperature controlled stainless steel tanks with indigenous yeasts. Fermentation is 12-14 days. The wine is then refermented for 8-20 days in March on the lees of the Amarone using the Ripasso method. Ripasso is the refermentation of the Valpolicella on the lees of the Amarone which has been crushed and fermented in February. The Amarone lees and skins contain 1-1.5% sugars and refermentation absorbs about 5% of Amarone. This gives the wine more alcohol and complexity while maintaining the integrity of the lighter body of Valpolicella.
Aged 2-3 years, of which at least one in 25-hectoliter Slovenian oak botte (casks). The wine is then aged for 2 years in bottle.

Additional Information

Ruby red, intense bouquet, cloves, vanilla cherry jam and almonds. Dry taste, full, warm and harmonious with an elegant finish.

Recent Press

  • The Columbus Dispatch Author: Jon Christensen
    Date: Monday, September 13, 2004
    "This is not your ordinary guzzling style of Valpolicella because it is made by the ripasso method in which the pressings of Santi's high-powered Amarone wine are added to the fermenting wine to impart extra body, color and flavor. This wine from Italy's Veneto region is intense (especially for the price) and is designed to be treated as the fine red wine it is." -- Jon Christensen
    Grade: 'Grape Expectations: Wine of the Week'

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