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.
The Valpolicella Classico Ripasso Superiore is light, brilliant ruby red in color with a bouquet of intense red fruits notes such as currant, strawberry and black cherry. On the palate the wine is medium in body but with a surprisingly enveloping mature berry flavor with hints of dried figs, coffee notes and cocoa powder. It is silky with sweet/tart fruit ripe fruit flavor dense, ripe and lush mature berries. Excellent with pasta dishes, roasted red and white meats (especially lamb and duck) gorgonzola cheese and radicchio dishes.
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