From Veneto Italy, Valpolicella Ripasso is a fruity, complex red wine from the Valpolicella of Veneto, in the northeast of Italy.
Established as a DOC in 2010, the ripasso method is utilized for the production of Valpolicella Ripasso by combining leftover lees with standard Valpolicella wine for a second fermentation to create a deeper, more character-laden wine.
Climate: Mild to cool continental climate
Terroir: Grapes are selected from the hillside slopes of the municipalities of S. Pietro and Negrar in the Valpolicella area.
Ageing: Once in the cellar the grapes are de-stemmed. The fermentation takes place at 79-82 F (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
Color: Intense ruby-red color
Nose: A complex bouquet, reminiscent of cherries, raspberries and redcurrants. The oak ageing adds a pleasant roasted and spicy aroma
Palate: On the palate, the wine is full-bodied, supple and well-balanced and with a long finish
About the Winery:
Villalta is a tasting of the finest wine making traditions of the Verona area. People who enjoy Villalta’s red wine can’t help but feel romantic, reminiscing about Romeo’s famous declaration to Juliet on the balcony of her home in Verona. Villata’s wine is truly a declaration of passion, care and love for these grapes and land, tasted and felt in every glass. Like the winery’s signature Amarone, made from a blend of Corvina, Rondinella and Molinara grapes from the classic area of Valpolicella. For an encore of flavor, high on the list is the Ripasso, a Corvina and Rondinella blend.
