Novaia, Valpolicella Ripasso DOC Classico Superiore 2017

Novaia, Valpolicella Ripasso DOC Classico Superiore 2017

This Valpolicella Ripasso is made with corvina, corvinone and rondinella grapes picked during the last ten days of September from Novaia vineyards located at 250-300 metres above sea level in Marano di Valpolicella (Verona). In January it is refermented on the sweet and alcoholic skins of the Amarone according to the traditional “ripasso” method. This wine ages for 24 months in barrique and 12 months in bottle. The colour is deep ruby red. It shows a clear and intense perfume with hints of spices and notes recalling the double fermentation on the Amarone skins (“ripasso”). It has a good alcoholic content, medium-low acidity, medium tannic features. A wine with tasty, persistent and good balanced body and structure.

 Controlled Designation of Origin Guaranteed V.Q.P.R.D (quality wine).

GRAPE VARIETIES: Corvina, Corvinone and Rondinella.

ORIGIN: From our hilly vineyards located in Novaia, in Marano di Valpolicella (in the province of Verona). Hilly vineyards in Valpolicella Classica (250-400 m a.s.l.), mainly exposed to south/south-east.

GRAPE HARVEST SEASON AND PICKING METHOD: Last week of September, manual harvesting of grapes.

VINIFICATION: Grapes are destemmed and crushed softly; fermentation with indigenous yeasts takes place at controlled temperature in oak truncated-cone vans.

RIPASSO METHOD: A traditional vinification technique, which consists in refermenting (a second fermentation) the Valpolicella wine – produced in September – on grape skins, rich in alcohol and sugar, of Recioto and Amarone wines – produced in January.

AGEING: 12 months in wooden barrels, 4 months in bottle.

AGEING AND CONSERVATION CAPACITY: If stored properly, this wine is likely to age well up to 7/8 years. It is recommended to store bottles horizontally in a coll and dark place, at constant temperature and humidity.

SENSORY PROFILE: A deep ruby colour. An intense and clear aroma with hints of spices and peculiar notes given by the second fermentation on Amarone skins (Ripasso method). On the palate a good alcohol content, a medium-low acidity and evolved tannins. A full-bodied, structured, sapid, persistent, well-balanced wine.

PAIRING SUGGESTIONS: Tasty first courses; grilled, roasted, stewed and boiled red meats; medium-aged cheeses.

SERVING TEMPERATURE: 18°C. Decant the wine before serving.


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