Salvaterra
Valpolicella Ripasso Classico Superiore 2023
| Denomination | DOC Valpolicella Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 65% Corvina, 20% Rondinella, 10% Corvinone |
| Aging | Aged for 3 months in large oak barrels, then rested in the bottle for several months. |
- Ripasso Method: refermentation on Amarone grape skins for greater colour and structure
- Blend and designation: Corvina 65%, Rondinella 20%, Corvinone 10%, DOC designation
- Intense aromas: notes of dark cherry, plum, spices, cocoa and vanilla
- Velvety taste: silky tannins, fresh minerality, finish of liquorice and chocolate
- Serving and pairings: temperature 16–18°C, decant for one hour; ideal with ossobuco, grilled meat, cheeses
Description
What kind of wine it is
Valpolicella Ripasso Classico Superiore Salvaterra is a red wine from Veneto with a bold character, created from a blend of Corvina, Rondinella and Corvinone, along with other local varieties. The essence of this wine lies in the Ripasso method, which involves refermentation on the Amarone grape skins to enrich its structure and intensity. On the palate, it is elegant, characterised by silky tannins, lively acidity and a pleasant mineral note. Ageing in large oak barrels and subsequent resting in glass give the sip perfect balance and great harmony.
Where it comes from
The grapes come from the historic Valpolicella area, from vineyards located between the municipalities of Negrar and San Pietro in Cariano. The vines grow at around five hundred and fifty metres above sea level with a south-east exposure that encourages full ripening of the bunches. The soil is distinguished by Pietra di Prun, a marl enriched with humus and deep iron veins that nourish the roots deeply. Thanks to Guyot training, the plants ensure optimal vegetative balance and quality yields consistent with the high vocation of this territory.
How it is produced
Vinification begins with a late manual harvest and gentle pressing. After fermentation lasting about twenty days, the young wine undergoes maceration on the Amarone grape skins, significantly increasing its aromatic and phenolic profile. The process continues with maturation in wooden barrels, then stabilises in the bottle. In the glass, it appears an intense ruby red, revealing aromas of cherry, plum and warm spices. The rich flavour unfolds into a persistent finish with echoes of liquorice and dark chocolate, making it the ideal pairing for ossobuco, grilled meats and mature cheeses.
History and Curiosities
Set amidst the picturesque backdrop of Villa Giona, the Salvaterra winery celebrates authentic Venetian tradition with this majestic Valpolicella Classico Superiore D.O.C. The result of the expertise of oenologists Caviola and Nicolis, the wine comes to life through the renowned traditional Ripasso Method, re-fermenting on the prized Amarone pomace to acquire an enveloping structure and a deep colour. A patient ageing in large oak barrels enhances this pure expression of the San Pietro in Cariano area, awarded 93 points by Luca Maroni.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2016
- Oenologist: Beppe Caviola ed Enrico Nicolis
- Bottles produced: 2.000.000
- Hectares: 274
Tenute SalvaTerra was born in San Pietro in Cariano, in the heart of Valpolicella, when the passion of the Furia brothers met that of a group of entrepreneurs who believed in a great project based on territory, quality but especially teamwork. Everyone knows that their contribution will be decisive for the success of the others, so everyone gives their best every day.
Wine requires love, experience, skill, time and total dedication. In Tenute SalvaTerra everybody shares a vision of wine and work aimed at excellence, a virtuous circle that generates quality. SalvaTerra comprises 600 hectares of vineyards in some of the most appreciated terrains of Veneto, first of all the Valpolicella, and extends from Lake Garda to the Euganean Hills for the production of Pinot Grigio and Prosecco.
The winery is located in the heart of Valpolicella, in the magnificent Villa Giona, dating back to the sixteenth century, in San Pietro in Cariano. The SalvaTerra logo is characterised by three elements of this area: earth, stone and iron.
The earth, with marl below, allows a constant natural irrigation of our most prestigious vineyards. The Prun stone, with which the ancient Romans built the Verona Arena and which also identifies the Amarone Classico Riserva "Cave di Prun".
The iron that represents craftsmanship , the manual skills of the many artisans who, even today, process it. Iron is also the element that composes the Tenute SalvaTerra brand, born from the deep meaning of brand. This word, in fact, originates in Norway where, in the eighteenth century, "brander" meant branding cattle to identify the owner. Read more
| Name | Tenuta Salvaterra Valpolicella Ripasso Classico Superiore 2023 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 65% Corvina, 20% Rondinella, 10% Corvinone |
| Country | Italy |
| Region | Veneto |
| Vendor | Salvaterra |
| Story | History and Curiosities Set amidst the picturesque backdrop of Villa Giona, the Salvaterra winery celebrates authentic Venetian tradition with this majestic Valpolicella Classico Superiore D.O.C. The result of the expertise of oenologists Caviola and Nicolis, the wine comes to life through the renowned traditional Ripasso Method, re-fermenting on the prized Amarone pomace to acquire an enveloping structure and a deep colour. A patient ageing in large oak barrels enhances this pure expression of the San Pietro in Cariano area, awarded 93 points by Luca Maroni. |
| Origin | San Pietro in Cariano (VR) |
| Climate | Altitude: 550 m a.s.l. Exposure: South-East. |
| Soil composition | Typical marl of Pietra di Prun covered by a layer of soil rich in humus. |
| Cultivation system | Guyot |
| Plants per hectare | 5400 |
| Harvest | Late manual harvest |
| Fermentation temperature | 18-20 °C |
| Fermentation | About 20 days |
| Production technique | Traditional Ripasso method: refermentation of young Valpolicella on Amarone pomace |
| Wine making | Manual late harvest; gentle pressing of destemmed grapes; fermentation for about 20 days at 18–20 °C; Ripasso method with refermentation of the young Valpolicella on the Amarone pomace (second maceration on the pomace) to increase colour and structure; ageing for 3 months in large oak barrels, then resting in bottle for several months. |
| Aging | Aged for 3 months in large oak barrels, then rested in the bottle for several months. |
| Residual sugar | 4.6 gr/L |
| Dry extract | 33.0 gr/L |
| Allergens | Contains sulphites |