CORTE ADAMI Valpolicella Ripasso DOC
Tasting Notes
"A meeting between generations". The freshness of Valpolicella is combined with the austere wisdom of Amarone's marcs, creating a perfect marriage between fruitiness, spices and soft tannins, all with a great elegance and with an incredible aging potential. A deep and full ruby-red colour, showing in the nose all its complexity and elegance with hints of ripe red fruit, berries, sweet spices and references of liquorice and cocoa.
AB CSPC +872312
Vintage: 2019
Case: 12x750ml
Region: Veneto, Italy
Varietals: Corvina, Corvinone, Rondinella and other local varieties
SUSTAINABLY GROWN
Veneto, Italy
Technical Notes
Average age of the vines: 20 years
Plants per hectare: 3.000
Exposure: South, South-West
Soils: rich in clay and limestone
Residual sugar: 4.5 gr/l
Acidity: 6.40 gr/l
Vinification: Valpolicella Superiore is put into contact with the Amarone grape skins fermented to extract the remaining sugar, still present, and to increase/enhance the structure and the complexity
Aging: one year part in French oak barrels and part in stainless steel tanks.
Corvina
The key varietal of Valpolicella, Corvina wines tend to be bright red and lighter in structure. Corvina's high level of acidity and distinctive cherried, herbaceous flavours are essential to the character of the wine.
Corvinone
A grape very similar to Corvina, but with better characteristics of resistance to water stress and tendency to dry.
Rondinella
Rarely grown outside the Veneto region, Rondinella's key attribute is its prolific and reliable yields., Rondinella is hardly ever produced as a varietal wine. Rather, it is used to add herbal flavours to Corvina-based wines and to flesh out the blend.Vineyard Notes
Vineyard Notes
Estate vineyards for this wine are located in Eastern Valpolicella. Corte Adami’s vineyards are located in the so-called extended D.O.C. zone, which includes, in the eastern part of the area, in addition to Valpantena, the valleys of Marcellise, Mezzane, Illasi and Tramigna. Vineyards were planted between 1962 - 1970.
Valpolicella Ripasso
Ripasso, sometimes called "poor man's Amarone", is an ancient wine making technique used for centuries in Valpolicella. The fermented Valpolicella Classico is added to a cask containing the skins and lees left over from recently fermented Amarone wines. The process of adding (or "repassing”) the lighter Valpolicella wine over the remainders of the “bigger” Amarone wine imparts additional colour, texture and flavour to the Valpolicella wine. Also, it induces a second fermentation of the wine that increases the wine’s alcoholic content.