Valpolicella Classico Superiore Ripasso “Acinatico”
The technique know as ripasso were the Classico wine is re-passed over the marcs of Amarone and left to macerate (around 15 days). During this period the wine completes its fermentation. This process gives the Ripasso wines added structure, bouquet, a higher alcohol level than the Classico, and nuances of the Amorone.
Appellation: Valpolicella Classico Superiore DOC, Ripasso
Type: Red, dry
Blend: 60% Corvina Veronese, 15% Corvinone, 20% Rondinella, 5%Molinara
Color: Intense ruby red.
Bouquet: Intense, delicate and ethereal on the nose with scent of ripe fruit, spices, tobacco and vanilla.
Taste: The palate is warm, full-bodied with ripe fruit reminiscent of Amarone.
Alcohol: 14%.
Serving Suggestions: 18° C (64.4º F). Uncork at least 1 hour before drinking.
Food Pairing: Any kind of meat (even white meat) roasted or boiled, stews and aged cheese
Production Area: Valpolicella Classico Superiore, Pedemonte (Verona).
Vineyard: Located in the hilly region of Negrar, at an elevation of with a exposure.
Elevation: 182-228 meters (600 to 750 feet) a.s.l.
Exposure: Southeastern.
Soil: Alluvial.
Average Age of Vines: 35 years old.
Plant Density: 1300 plants per acre.
Training System: Double Pergola.
Yield: About 3.2 tons per acre
Harvest: Third week of September.
Vinification: Fermentation in stainless steel tanks with a 12 day maceration and 3 daily pump-overs. The wine is kept in stainless steel tanks till February, then it is re-strained with the marcs of Amarone for 15 days at 15°C. Transfer into barrels by the end of May.
Aging: In new French oak barrels for 12 months and 6 months in the bottle.
Bottle aging potential: At proper temperature, laid down, in the dark, this wine can keep its characteristics for 10- 15 years.
2012 Valp. Classico Superiore, "Acinatico" Ripasso – 84 Points – R. P. Wine Advocate (#209 Oct 2013)
“The 2012 Valpolicella Classico is a respectable value wine that puts up no resistance as it washes clear over the palate. This is the kind of easygoing Valpolicella I remember my parents drinking happily in the 1970s at the neighborhood Italian restaurant we once loved. Made in stainless steel, the wine presents simple cherry flavors and crisp acidity.” ~ M.L.
