Producer: Corte Volponi
Winemaker: Fabio & Paolo Zenato
Winemaking: First fermentation in stainless steel tanks with skin maceration for 12 days, depending on the integrity of the grape skins. Second fermentation starts at the end of February and is called “Ripasso”. It consists of a refer-mentation of the young wine on the pomace of Amarone. Aged 12 months in part French oak barriques and Slavonian oak barrels.
Appellation: Valpolicella DOC Superiore
Grape Variety: 55% Corvina, 25% Corvinone, 20% Rondinella
Production: 1000 cases
The wines of Verona have a long-standing reputation of being bold and luxurious – while still expressing an earthy, handmade character. This Ripasso, with its deep ruby red color, is no exception. On the nose it’s rich, with spicy notes reminiscent of black pepper and wild small red berries. At taste it’s exquisite, with elegant complexity, underlined by red fruit favors and smooth tannin sensation.
Bring out the aged, robust cheeses. Perfect with grilled red meats, rich meat stews, wild game dishes or a steak with Gorgonzola cheese sauce.
Corvina: A grape that is mainly grown in the Veneto region of Italy. It has very thick skin and is known for having high acidity, low tannins and notes of sour cherry and bitter almond.
Corvinone: Believed to be a subvariety of Corvina. It has a lower alcohol content and slightly lighter color than Corvina, but is more aromatic.
Rondinella: Produces high yields and has thick skin which makes it resistant to disease and excellent for drying out.