VIGNETI DI ETTORE Valpolicella Ripasso Classico Superiore
Vintage:
Case: 12x750ml
Region: Veneto, Italy
Varietal: 45% Corvina, 30% Corvinone, 20% Rondinella, 5% Croatina
Alcohol: 14.5%
ORGANICALLY FARMED
www.vignetidiettore.it
Tasting Notes
Elegant bouquet, with notes of cherry, blackberry, and spices. Fresh and fruity, red cherry, hard black cherry, raspberry notes. Coffee and pepper notes in the background. Intense, warm, full bodied with velvety smooth tannins and long persistence.
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
Rondinella is used to add herbal flavours to Corvina-based wines and to flesh out the blend.
Vineyard Notes
The 5 hectares of vineyards stand on the hills of Negrar, within the Valpolicella Classica zone, at an altitude between 250 and 400 meters above sea level. The vineyards are divided into two plots, on the western slope and on the eastern slope of the valley of Negrar, one with a south-west exposure and one with a south-east exposure. The vineyard management is strictly environment friendly and the estate is practicing organic.
Valpolicella Ripasso
The fermented Valpolicella Classico is added to a cask containing the skins and lees left over from recently fermented Amarone wines. The "repassing” of the lighter Valpolicella wine over the remainders of the “bigger” Amarone wine imparts additional colour, texture and flavour. Also, it induces a second fermentation of the wine that increases the wine’s alcoholic content.
Technical Notes
Altitude: 350 m
Age of the vines: 20 years
Exposure: South-east
Soils: Calcareous and clayey soil, rich in texture and microelements
Fermentation: temperature controlled with punching down of the cap twice a day.
Aging: in stainless steel tanks until February, then second (ripasso) fermentation on Recioto marcs. Complete malolactic fermentation. Aged in oak barrels for 12 months.