Brigaldara
Valpolicella Ripasso Superiore Il Vegro 2024
| Denomination | DOC Valpolicella Ripasso Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 55% Corvina, 25% Corvinone, 20% Rondinella |
| Aging | Approximately 18 months in large Slavonian oak casks. |
- Origin: Valpolicella Ripasso Superiore, produced in the province of Verona, Veneto
- Grape composition: 55% Corvina grapes, 25% Corvinone grapes, 20% Rondinella grapes
- Vinification: 15-20 days re-fermentation and 18 months in Slavonian oak barrels
- Tasting notes: notes of red plum, marzipan and spices; juicy and savoury taste
- Serving: At 16°C after 1 hour of decanting; ideal with red meats, braised meats and cheeses
Description
What type of wine it is
Vegro Valpolicella Ripasso Classico Superiore by Brigaldara is a Venetian red wine made from a blend of Corvina, Corvinone and Rondinella grapes. This label interprets the essence of Valpolicella Ripasso through the ripasso method of the same name, which involves re-fermenting the wine on Amarone pomace to enrich its overall structure. On the nose, it releases aromas of ripe red plum, marzipan, exotic flowers and sweet spices, enhanced by slight balsamic hints. On the palate, it reveals itself to be juicy and enveloping, supported by a distinct freshness and well-integrated tannins, with a savoury, clean finish of excellent persistence.
Where it comes from
This red originates in the province of Verona, in the heart of the famous Valpolicella Classico Superiore area. Specifically, the Brigaldara vineyards are located in Marcellise, at an altitude ranging between one hundred and fifty and two hundred and fifty metres above sea level. The vines are trained using the Veronese Pergola and Guyot systems, which guarantee ideal exposure for the ripening of the bunches. This specific hillside location contributes to defining a fresh flavour profile, capable of preserving acidity and highlighting the clarity of the fruit.
How it is produced
The harvest begins in the second half of September for the production of the base wine, which is subsequently subjected to a second fermentation on the pomace of Amarone della Valpolicella for approximately fifteen to twenty days. This careful process significantly increases the wine's structure and phenolic extract. Ageing then continues for about eighteen months in large Slavonian oak casks.
History and interesting facts
Brigaldara’s Vegro celebrates Veronese tradition with an elegant Valpolicella Ripasso Superiore DOC. Its second fermentation takes the name “ripasso”, which literally means “re-passing”. Furthermore, among its notable highlights, the 2023 vintage was awarded 92 points by James Suckling.
Awards
-
2024
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1979
- Oenologist: Enrico Nicolis, Marco Furia
- Bottles produced: 350.000
- Hectares: 47
A thousand years of history, one hundred and twenty hectares of property - forty-seven of which are planted with vines - distributed in three different areas of Verona: Valpolicella Classica, Valpantena and Eastern Valpolicella. A historic family, the Cesari, that has owned the villa and the surrounding land since 1928, who is committed to the enhancement of a rich and heterogeneous property. A team of young winemakers and agronomists dedicated to the study and customization of each intervention in the vineyard, to enhance the terroirs and microterroirs that make up the different souls of the wines that are here produced. Read more
| Name | Brigaldara Valpolicella Ripasso Superiore Il Vegro 2024 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 55% Corvina, 25% Corvinone, 20% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Brigaldara |
| Story | History and interesting facts Brigaldara’s Vegro celebrates Veronese tradition with an elegant Valpolicella Ripasso Superiore DOC. Its second fermentation takes the name "ripasso", which literally means "re-passing". Furthermore, among its notable highlights, the 2023 vintage was awarded 92 points by James Suckling. |
| Origin | Marcellise (Brigaldara), province of Verona, Veneto, Italy |
| Cultivation system | Veronese Pergola and Guyot |
| Plants per hectare | Four thousand |
| Harvest | Second half of September |
| Fermentation | Approximately 15–20 days |
| Production technique | Ripasso method (re-fermentation of Valpolicella on Amarone grape skins) |
| Wine making | Ripasso Method: the base Valpolicella is refermented in contact with the pomace of Amarone della Valpolicella for approximately 15–20 days; ageing for about 18 months in large Slavonian oak barrels. |
| Aging | Approximately 18 months in large Slavonian oak casks. |
| PH | 3.55 |
| Residual sugar | 2.4 gr/L |
| Dry extract | 31.5 gr/L |
| Allergens | Contains sulphites |