Wines

Valpolicella Ripasso Classico Superiore Doc

This wine is made from Corvina, Corvinone and Rondinella grapes which are carefully handpicked during the month of October from vines in the Valpolicella Classica area in the towns of Marano di Valpolicella, San Pietro in Cariano and Negrar. The vineyards are at a height of 150 to 350 metres above sea level. Every year we produce from 18000 to 20000 bottles of Valpolicella Ripasso which are sold using Burgundy bottles of 750 ml, sealed with a natural cork. Valpolicella Ripasso is a clear, vibrant ruby red colour with an intense and complex bouquet of red fruits, such as raspberries, cherries and morello cherries which evolves into a spicier flavour of vanilla and cloves. It has a crisp, tannin taste which coats the palate with a gentle warmth and a pleasant dry aftertaste. The suggested serving temperature is 18° C. The wine goes well with rich first courses, red meats and with cheeses that aren’t too mature. It also goes well with lasagna. (80% CORVINA - 10% CORVINONE - 10% RONDINELLA)

Technical Specifications
Grape:	Corvina, Corvinone and Rondinella.
Origin of vineyards	• location: Valpolicella Classica, the towns of Marano di Valpolicella, San Pietro in Cariano and Negrar. • altitude: from 150 to 350 metres above sea level. • soil type: clay soil, tuffaceous and limey. • vine growing method: double Veronese pergola and Guyot. • date of vine planting: from 1970 to 2010. • cultivation: vineyards are naturally and completely grassed over, mechanical mowing among the vines, no irrigation, no chemical fertilizers, pesticide free pheromones and sexual confusion to combat the Tignola (leaf boring) moth.
Grape harvest	• period: October. • method: exclusively manual.
Production	• winemaking method: fresh grapes are pressed in a de-stemming winepress followed by a 7- day fermentation in steel containers at an automatically controlled temperature and with indigenous yeasts. In February, that year’s wine is fermented a second time with the marcs (leftover skins etc) of the dried Amarone and Reciotto grapes, for 5/7 days. • aging: the wine is put to age in oak barrels and for a short time in cherry wood barrels for 12 months. Then it is put to age in bottles for a further 3/6 months.
Technical data	• annual production: 18000/20000 bottles. • bottle: 750 ml Burgundy bottle. • cork: natural cork.
Organoleptic notes	• colour: vibrant, ruby red. • bouquet: a complex aroma of red fruits, such as raspberry, cherry and morello cherry evolves into a spicier bouquet of vanilla and cloves. • flavour: a crisp, tannin flavour coats the palate in a gentle warmth leaving a pleasant, dry after taste.
Serving suggestions	• serve at: 18° C. • ideal with: rich first courses, red meats and slightly mature cheese. Perfect with lasagna.
Awards	• vintage 2012: Slow Wine 2015

Valpolicella Ripasso Classico Superiore Doc 2015

Antolini

Since the beginning the Antolini brothers have always chosen to respect the environment using special guidelines using the minimum amount of anti parasitical products. With respect for tradition and the types of wines they are and always will be a fundamental value for our company which ignoring the trends wants to maximise the value of traditional vines, the territory and work of the wine dresser, every Antolini wine has to be a complete expression of all these factors”.

Veneto

Veneto’s wines are some of Italy’s best known exports – the names of Soave, Bardolino and Valpolicella have long been associated with eminently drinkable Italian wines. Yet there is a lot more to this region, and indeed a lot more behind the names of its best known wines. With 26 DOCs and 13 DOCGs, Venice’s region has a substantial production of quality wine, as well as well-priced easy-drinking reds and whites bottled as IGTs. One of Italy’s most interesting wines is a product of these three grapes, the deep, dark Amarone della Valpolicella, recently promoted to DOCG status. Made from partly dried grapes in the vineyards north of Verona, it is a structured, complex and heady wine capable of great age that has gained a cult following among the wine industry’s elite.

In Treviso, north of Venice, are the towns of Conegliano and Valdobbiadene where the popular bubbly Prosecco is made using the Charmat method where the second fermentation takes place in large tanks.

In 2009 Prosecco di Conegliano e Valdobbiadene has become DOCG, encouraging reduced yields in the vineyards. Prosecco is also produced in the neighbouring Montello e Colli Asolani zone. White wines from Pinot Grigio, Sauvignon and Chardonnay are gaining in popularity and recent versions are responding well to oak ageing.