Riondo
Valpolicella Ripasso 2022
| Denomination | DOC Valpolicella Ripasso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Aging | Partially in stainless steel and partly in oak barrels for 12 months. |
- Grape variety and style: Dry red wine Ripasso DOC made from Corvina, Corvinone and Rondinella
- Production technique: Ripasso on Amarone pomace with fermentation using the Ganimede system
- Aromas: Notes of cherry, blackberry, raisins and spices in a complex and layered bouquet
- Taste: Enveloping and velvety structure, soft tannins, long and spicy finish
- Serving and pairings: Temperature 16-18 °C, decant for 1 hour; ideal with red meats and cheeses
Description
What kind of wine it is
Riondo Valpolicella Ripasso is a dry red wine made from a blend of Corvina, Corvinone and Rondinella grapes. It stands out for its complex aromas reminiscent of cherry, blackberry, raisins and spices. On the palate, it offers a velvety texture, revealing itself as balanced and enveloping, with delicate tannins. The tasting experience finishes with a persistent and spicy finish, making it perfect to pair with grilled red meats and mature cheeses.
Where it comes from
This wine embodies the authenticity of the Veronese region, with vineyards located in Monteforte d’Alpone. As an expression of Valpolicella Ripasso, it reflects the deep winemaking tradition of Veneto. The cultivation follows a biological and sustainable approach, allowing for grapes of excellent quality. The result is a harmonious flavour profile, with an estimated ageing potential of between five and ten years.
How it is produced
Vinification uses the Ganimede system, which keeps the must and skins in constant motion to optimise the extraction of colour and tannins. During the winter, the wine is produced using the Ripasso technique, which involves refermentation on the Amarone pomace to enrich its structure and bouquet. Ageing lasts twelve months, spent between steel tanks and oak barrels. It is recommended to decant the wine about an hour before serving.
History and Curiosities
Riondo Valpolicella Ripasso DOC originates in Monteforte d’Alpone, where Veronese tradition meets a rigorous organic and sustainable approach. During the winter, the wine is enriched through the renowned Ripasso technique, slowly refermenting on the Amarone grape skins to acquire a full-bodied character and complex aromas. This process, enhanced by the innovative Ganimede system which ensures optimal extraction of colour and tannins, concludes with a refined twelve-month maturation, divided between modern stainless steel tanks and fine oak barrels.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
The 6,000 hectares of vineyards of the Collis Group cover the main production zones of the region between the Provinces of Verona, Vicena and Padua: Prosecco, Soave, Valpolicella, Ripasso, Amarone, Pinot Grigio, Chardonnay, Garganega and Corvina being the most renowned appellations and grape arieties among local and international consumers. Read more
| Name | Riondo Valpolicella Ripasso 2022 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Riondo |
| Story | History and Curiosities Riondo Valpolicella Ripasso DOC originates in Monteforte d’Alpone, where Veronese tradition meets a rigorous organic and sustainable approach. During the winter, the wine is enriched through the renowned Ripasso technique, slowly refermenting on the Amarone grape skins to acquire a full-bodied character and complex aromas. This process, enhanced by the innovative Ganimede system which ensures optimal extraction of colour and tannins, concludes with a refined twelve-month maturation, divided between modern stainless steel tanks and fine oak barrels. |
| Origin | Monteforte d'Alpone (Verona) |
| Production technique | Ripasso technique (refermentation on Amarone pomace) with vinification using the Ganimede system |
| Wine making | During the winter, the fresh Valpolicella wine is poured over the skins left from the production of Amarone according to the traditional Ripasso technique, with refermentation on the pomace, increasing alcohol, body and aroma. |
| Aging | Partially in stainless steel and partly in oak barrels for 12 months. |
| Total acidity | 5.6 gr/L |
| Allergens | Contains sulphites |