Note: in March 2019, this Villalta Valpolicella Ripasso was awarded 90/100 from James Suckling!! For more check out www.jamessuckling.com.
Intense ruby-red colour, with a complex bouquet, reminiscent of cherries, raspberries and redcurrants. The oak ageing adds a 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.
GRAPES: 80% Corvina, 20% Rondinella
VINEYARD: Grapes are selected from the hillside slopes of the Comunes S. Pietro and Negrar in the Valpolicella area. Vines are trained with the “pergola veronese” (trellised) traditional method. Density is ca 2800- 3000 vines/ha.
HARVEST: The grapes are harvested by hand at the beginning of October.
VINIFICATION: Once in the cellar the grapes are de-stemmed. The fermentation takes place at 26-28°C – the contact with the skins lasts about 8-10 days – and is followed by racking and malolactic fermentation. The wine is then kept in stainless-steel until January when it is left in contact with the Amarone skins for about 5-7 days. The wine is racked, softly pressed and one part of the wine is aged in barriques for about 10-12 months.
PAIR WITH: Pasta, soup and seasoned cheeses