Valpolicella Classico Ripasso, Tenuta Santa Maria
The Ripasso method has been the source of much controversy, but Italian law has finally codified the methods and safeguarded this important tradition of Veneto winemaking that the Bertani family has used since the 1850s. 75% Corvina, 10% Rondinella and 15% Corvinone grapes, sourced from the calcareous clay hills of the Villa Mosconi estate in Arbizzano di Negrar and harvested during the first part of October. Fruit is crushed, cold-pressed and left to ferment for 25-30 days at a controlled temperature with daily punch downs. When fermentation is complete, the wine is held in steel tanks. The rested wine is then poured over the unpressed skins of the estate’s Amarone in late January or mid-February, followed by a second maceration and fermentation with the marc of the Amarone to acquire complexity, structure and elegance. After the pressing, the wine is decanted into cask where malolactic fermentation takes place. After 24 months, the wine is then bottled for a minimum of six months’ further refinement.
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