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The grapes: 70% corvina, 30% rondinella.
The vineyard: various selected plots on the hills in the Classico zone; the vineyards, trained by the spalliera system (Guyot and cordone speronato) on very stony clay – limestone soil, produced about 100 quintals of grapes per hectare.
The vinification: the bunches were picked by hand into wooden boxes during the first ten days of October; the different lots of grapes were vinified separately by the red wine method with 15 days maceration and controls of temperature and different remontages depending on the various structural and aromatic components. In November part of these wines, using an ancient technique skilfully updated, referments on partially dried whole grapes enriching it with elegant, fruity perfumes and exceptionally velevety tannins, while the remaining part waits until February for the production of amarone when it is “Ripassata” on its pomace, thanks to which it gains in power and character. After the blending, to harmonise these contrasting components, the wine matures for a few months in barriques and is then put to rest in large casks. The ageing in wood lasts a total of 15 months. After bottling it develops for the requisite time in glass before it is offered for sale.
The wine: Valpolicella Classico Superiore Ripasso Solane 2006 has a deep ruby colour; the bouquet is typical, complex and very intense, and reveals strong hints of fresh red fruits and wild cherry preserve, rounded off by notes of vanilla. The flavour is warm and clean, concentrated and balanced with an elegant spicy (black pepper), toasty aftertaste. But what sets it apart is its personality which it displays in its notable elegance and fine bouquet, its balance, its sapidity and its length of flavour. It can last for a long time, and still improve.
Analytical details: 13.7% alcohol; 5.50g/l total acidity; 3.50pH; 4.3g/l residual sugar; 30g/l dry extract.
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