Tenuta Santa Maria Valpolicella Ripasso Superiore
Grape Varietal: Corvina 75%, Rondinella 10%, Corvinone 15%
Vineyard: Arbizzano di Negrar, Verona
Vine Age: 27 years
Soil: Clay hills and calcareous layers
Training System: Guyot
Harvest: End of September
Fermentation: The grapes are crushed, cold-pressed and left to ferment for 25-30 days at a controlled temperature with daily punch downs
Aging: When fermentation is complete, the wine is held in steel tanks awaiting to be poured over the mark produced by Amarone, which occurs during the period of late January to mid-February. This ripasso process involves a second maceration and fermentation, in which the wine acquires a complexity given by the typical aromas of dried grapes, a superior structure and elegance which the soft tannins create. After the pressing, the decanting follows, at which point the wine is left in oak barrels where malolactic fermentation takes place. After a period of 24 months, the wine is placed in bottles for at least six months’ further refinement.
Alcohol content: 14.5% alcohol by volume
Tasting Notes: With notes reminiscent of the Amarone, the wine is a vivid ruby red color. At the nose, intense hints of cherry, blueberry, licorice and lingering accents of cinnamon and pepper. At the palate, soft and warm structured velvet tannins and a very balanced acidity. Long finish with fruity sensations.
Awards: 89 points Wine Spectator
Formats Available: 750 ml and 1.5 L
Current Vintage: 2015