VALPOLICELLA CLASSICO SUPERIORE RIPASSO DOC
Villa Crine’s Valpolicella Classico Superiore Ripasso recalls the ancient practices handed down by our ancestors. Produced from autochthonous varieties Corvina, Rondinella and Molinara, it’s a wine with a beautiful personality, a refined, harmonious, dry and velvety taste.
The “ripasso technique” refers to a traditional winemaking process, rediscovered and enhanced in recent decades, which consisted in further reviving the Valpolicella wine on the pomace of Amarone in order to harden a second fermentation. Thanks to this practice we obtain a fruity and spycy wine with structure, compleaxity and long finish.
Valpolicella Classico Superiore Ripasso DOC
Corvina Veronese 60%, Rondinella 30%, Molinara 10%.
The altitude of the vineyard is between 200 and 300 metres above sea level. The soil composition includes clay, tuff and alluvial gravel, with calcareous marine rock.
The vines are trained in the pergola system. The density of the vines is between 4,500 and 6,000 plants per hectare with a yields of about 9000 kg/ha
The grapes are harvested by hand at the end of September or beginning of October. Clusters which are less compact are especially chosen to be laid aside for drying.
The grapes are set aside to dry for about two months in wood crates or on a wood grating in a well-ventilated drying room
Destemming and soft pressing in metal tanks in November. In February the Amarone skins are added to the wine which imparts greater complexity, flavour, and structure to the wine. When the skins are added, the wine goes into a second fermentation. Finally wine aged for 2 years in oak french barrique and 1 year in bottle
it entertains the palate with notes of cherry, wild blackberry, and plum with added hints of cinnamon, pepper, and leather. It has a rich, smooth structure with long and balanced finish. It has well- integrated tannins and a nice minerality in the finish. It’s flavours typify the territory and delight the palate.
First courses of egg pasta with meat sauce, second courses of meat or wild game (braised beef or rabbit to the hunter)
Serve in large wine glasses. It’s advisable to open the bottle a couple hours before serving. Ideal temperature is 18°C.