This Valpolicella Superiore Ripasso from Tenuta Sant'Antonio is made from 70% corvinone and corvina, 20% rondinella and 10% croatina and oseleta grapes. All come from densely planted vineyards (8000 vines / hectare) on the chalky hills of the Monti Garbi or 'poor rugged mountains'. The harvest is picked from the beginning of October, pressed immediately and fermented for a day at a low temperature. Part of the juice gets extra flavor by being poured (ripassare) over the must that is left over from making Amarone. And since those remaining skins are still nicely soaked with a lot of flavor, the Ripasso also gets slightly fuller aromas, more power, structure and character without the sweetness and high alcohol content characteristic of Amarone.
The second fermentation then starts and the wine is matured for a year in Slavonian oak and another twelve months in the bottle. After that, the Monti Garbi is ruby red with strong aromas of cherry, strawberry, cinnamon, liquorice and a modest touch of wood. This makes this Valpolicella Ripasso a great accompaniment to pasta and not too heavily prepared meat dishes and harder cheeses.
CLIMATE & TERROIR: The summers are warm, the winters relatively mild.
The soils consist of a thin layer of limestone, pebbles, clay and sand.
VINIFICATION: Made according to the ripasso method. Part of the
wine is given a second fermentation on the must left over from the
production of Amarone. The wine is then matured for another twelve months
in large Slavonian oak barrels. GRAPES: corvina, corvinone, rondinella, croatina, oseleta
ALCOHOL PERCENTAGE: 14.00%
SCENT & TASTE: Rich but fresh wine with ripe aromas of cherry,
strawberry, cinnamon, liquorice and a modest touch of wood.
SERVING SUGGESTION: Delicious with stew, grilled red meat, game
such as venison steak or wild boar, pasta with meat sauces and mature
hard cheeses.
FACT: The Tenuta Sant'Antonio estate is located at the foot of the
Monte Garbi, after which the vineyard is named.
| Alcohol: | 14% |
| Volume: | 75cl |
