Villalta Valpolicella Ripasso
Valpolicella is a viticultural zone of the province of Verona, to the east of Lake Garda. The red wine known as Valpolicella is typically made from three grape varieties: Corvina Veronese, Rondinella, and Molinara. This is an 80% Corvina, 20% Rondinella. A variety of wine styles are produced in the area, including a Recioto dessert wine and Amarone, a strong wine made from dried grapes. Made using the traditional “Ripasso” method; a technique that is done by the “re-passing” of the Valpolicella wine on the dried grape skins of Amarone, still warm and rich in sugar. The Valpolicella remains in contact with the pomace of Amarone for 10 to 12 days; during this period, a second alcoholic fermentation occurs. Most basic Valpolicellas are light, fragrant table wines produced in a novello style, similar to Beaujolais Nouveau and released only a few weeks after harvest. Valpolicella Classico is made from grapes grown in the original Valpolicella production zoneValpolicella Superiore is aged at least one year and has an alcohol content of at least 12 percent. Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from the fermentation of Amarone or Recioto. Intense ruby-red colour, with a complex bouquet, reminiscent of cherries, raspberries and redcurrants. The oak ageing adds pleasant roasted and spicy aroma. On the palate, the wine is full-bodied, supple and well-balanced and with a long finish. Perfect with roast red meats and mature cheeses.
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