{"id":6257,"date":"2019-02-06T16:04:42","date_gmt":"2019-02-06T16:04:42","guid":{"rendered":"http:\/\/scuderia-italia.it\/?page_id=6257"},"modified":"2021-10-12T09:02:46","modified_gmt":"2021-10-12T09:02:46","slug":"valpolicella-ripasso-superiore-2016","status":"publish","type":"page","link":"https:\/\/scuderia-italia.it\/en\/wines\/red-wines\/valpolicella-ripasso-superiore-2016\/","title":{"rendered":"VALPOLICELLA RIPASSO SUPERIORE 2016"},"content":{"rendered":"
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VALPOLICELLA RIPASSO<\/h1>\n

SUPERIORE DOC 2016<\/h1>\n

Valpolicella Ripasso Superiore is a red wine of excellence, obtained through the refermentation and a second maceration of the classic vintage Valpolicella over the marcs of Amarone and Recioto, still rich in typical aromatic components. Subsequently, the “Ripasso” ages for 12 months in small French oak barrels, to develop its unique characteristics.
\nIts name refers to its territory of origin, Valpolicella, a hilly area located in the province of Verona, famous all over the world for its wines and red marbles.
\nThe color is an intense ruby red. The olfactory analysis reveals a combination of fresh and complex elements, the ripe fruit like berries, cherries and sour cherries, mixes with spices and tobacco. The taste is firm, full and structured, with soft tannins, perfectly integrated.
\nIt goes well with roasts and boiled meat or with aged cheeses.<\/p>\n

BOTTLES PRODUCED: 1998<\/p>\n

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<\/span><\/span>Wine<\/h3>
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DENOMINATION: Valpolicella Ripasso Superiore
\nDESIGNATION: DOC
\nPRODUCTION AREA: Veneto<\/a><\/span>, Valpolicella
\nVINTAGE YEAR: 2016
\nBLEND: Corvina Veronese 60%, Corvinone 15%, Rondinella 20%, Molinara 5%
\nALCOHOL CONTENT: 14%<\/p>\n

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<\/span><\/span>Vineyards<\/h3>
\nAVERAGE ALTITUDE OF VINEYARDS: 500-600 meters above sea level
\nSOIL VARIETY: Land with alluvial debris, sometimes volcanic, various limestone and sandstone layers
\nYIELD PER HECTARE: 10,000 kg
\nSYSTEM DENSITY: Pergola Veronese 2,5 x 1 4,000 vines per hectare
\nTRAINING SYSTEM: Pergola Veronese. Age of vines in production: 25 years
\nHARVEST PERIOD: Mid-September\/end of October<\/p>\n<\/div><\/div>\n

<\/span><\/span>Winery<\/h3>
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VINIFICATION: Crushing with de-stemming of the grapes, manual punching 3 times per day. Conservation in steel until January.
\nFERMENTATION TANKS: Steel
\nFERMENTATION TEMPRATURE: 22\u00b0C to 25\u00b0C
\nLENGHT OF FERMENTATION: 10 days
\nREFINING: Aging in French oak barriques for 12 months. Aging in bottle for 6 months.<\/p>\n<\/div><\/div>\n

<\/span><\/span>Tasting<\/h3>
\nAGING CAPABILITY: 2-5 years in bottle
\nBEST TIME FOR TASTING: Lunch and dinner
\nSERVING TEMPERATURE: 17-18\u00b0C
\nBOTTLE OPENING: 1 hour before tasting
\nDECANTING: No<\/p>\n

SOMMELIER’S NOTES:<\/p>\n

COLOR: Intense ruby red
\nFLAVOR: Intense, fine and ethereal with hints of spices and vanilla
\nTASTE: Warm, full-bodied with hints of dried fruit reminiscent of Amarone<\/p>\n

PAIRINGS: It goes very well with all types of meat, including white and game, roasts, braised and aged cheeses<\/p>\n<\/div><\/div>\n

<\/span><\/span>Awards and reviews<\/h3>
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Gilbert & Gaillard award 91\/100<\/p>\n

\u2800<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>\n

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\"Valpolicella-Superiore-Ripasso-Scuderia-Italia\"<\/a><\/div>\n<\/div><\/div><\/div>\nRequest information about this wine<\/span>
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