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valpolicella doc classico ripasso

Ripasso - Valpolicella Classico
Superiore 2010


Name of the wine: Valpolicella D.o.c. Classico Superiore 2010 - Ripasso.
Name producer: Azienda Agricola Gorgo.
Appellation: D.O.C.
Grapes: Corvina Veronese (40%), Corvinone, (40%), Rondinella (20%).
Region - Terroir - Wine company: Sant'Ambrogio di Valpolicella (Verona), in the east part of Veneto Region (Italy). Our vineyards are positioned in the "Classico zone", a cluster of small valleys where vines, an excellent climate and many water sources predominate.
Vinification (wine preparation): Soft pressing of the grapes, followed by controlled temperature fermentation at 28C. Maceration on the skins for 20 days to extract color and tannic intensity.
Our Ripasso is made by taking the Valpolicella wine of that harvest (now 2010) and leaving it to ferment for a second time on the grape skins used for Amarone.
Because these skins contain high sugars content (due of the drying process for Amarone), this activates a second fermentation (20 days).
The fermentation is slow and enriches the structure of the wine. The wine also takes on new aromas from the contact with dried grapes and these change the character of the wine.
The wine is then aged in french oak barrels (20 hl) for 12 month, than in steel vats and bottled.
The resulting wine is well structured with good balance in the mouth. On the nose it has light aromas of mature and dried fruit which evolve during the maturation process to give the wine complexity.
Fruity and intense bouquet with aromas of cherries, spices (pepper) and vanilla. It is a full bodied, vigorous and elegant wine. Serve at 17-18 C with red meats, game dishes and cheese.