Valpolicella Classico Superiore, "Acinatico" Ripasso

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Valpolicella Classico Superiore Acinatico Ripasso is a very interesting wine. It is made with a technique know as “ripasso” were the grapes are re-strained over the marcs of Amarone. ┬áThis process gives the Ripasso wines structure, bouquet and interesting nuances. Once the grapes for the Amarone are pressed, Valpolicella juice is poured onto the marcs and left to macerate for at least 15 days. During this period the wine completes its fermentation and reaches the level of alcohol, the structure, and all the tannic substances and the bouquet that are typical of the Amarone.

Appellation: Valpolicella Classico DOC

Type: red, dry

Grape Varietals:
 Corvina Veronese (60%), Corvinone (15%), Rondinella (20%), Molinara (5%).

Wine Details:

Producer: Accordini, Stefano
Region: Veneto
Vineyard Notes:

Production Area: Valpolicella Classico Superiore, Pedemonte (Verona)

Vineyard: Located in the hilly region of Negrar, at an elevation of 600 to 750 feet a.s.l. with a south-eastern exposure.

Average age of vines: 25 years old. Plant density: 1300 plants per acre. 

Training  System: Double Pergola

 Soil: Alluvial

Harvest: Third week of September

Yield: About 3.2 tons per acre

Winemaking Notes:

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.

 

Tasting Notes:

Color:  intense ruby red.

Bouquet:  Intense, delicate and ethereal on the nose with scent of spices and vanilla.

Taste:  The palate is warm, full-bodied with scent of fruit reminiscing of Amarone.

Food Pairings. Any kind of meat, even white meat, stews and aged cheese 

Pouring Suggestions: Served at 17°- 18° C. Uncork at least 1 hour before drinking.


Reviews for Valpolicella Classico Superiore, "Acinatico" Ripasso

2006 Valpolicella Classico Superiore Ripasso – 90 Points – R.P. Wine Advocate (Aug. 2008)