Valpolicella Ripasso Classico Superiore
Wine name:Valpolicella Ripasso Classico Superiore
Appellation:Valpolicella Ripasso Classico Superiore DOC
Zone:Negrar (province of Verona)
Vineyard extension (hectares):1.80
Blend:45% Corvina 30% Corvinone 15% Rondinella 10% Croatina
Vineyard age (year of planting):Corvina 1995 Corvinone 1995 Croatina 1995 Rondinella 1995
Altitude:350 meters above sea level
Colour:intense ruby red
Nose:Intense aroma, notes of cherries preserved in alcohol and of red fruit. Elegant spicy and medicinal herb notes.
Flavour:Supple, intense and persistent. Enveloping and well balanced tannins.
Serving temperature (°C):16-18
Match with:Meat dishes, game, seasoned cheese
Average no. bottles/year:15,000
Grape yield per hectare tons:0.90
Vine training system: Pergola Veronese. Vineyard density: 3,500 vines/hectare. Grass is left on the aisles between the rows of vines.
Spontaneous alcoholic and malolactic fermentations.
Vinification and ageing
Harvest by hand and selection of the clusters at the end of September. The clusters are then dried for 30 days. Destemming and soft crushing. Fermentation and maceration with the skins for approx. two weeks at a temperature between 22 and 26 degrees Celsius with punching down of the cap twice a day. Malolactic fermentation in steel. The wine then matures in steel till February followed by a second fermentation (ripasso) on marc of Recioto. The wine is then racked into 5-25 hectolitre oak casks where it matures for further 12 months. Finishing in the bottle for 12 months.
Address:Via S. Martino, 8 Negrar (province of Verona)
Year of establishment:1930
Total annual production:40000
Total vineyard extension (hectares):5
Planted varietals and extension (hectares):2.5ha Corvina 1ha Corvinone 0.75ha Croatina, Molinara, Pelara, Oseleta 0.75ha Rondinella
Vine training system:
Pergoletta unilaterale o doppia (double or unilateral arbour)
Cultivation method in the vineyard:grass is left on the aisles between the rows of vines
Type of viticulture:in the conversion phase to certified organic
Harvest period:mid September - beginning of October
The estate was established in 1930, but the grapes started being vinified in 2011. Ettore Righetti, the owner and manager, was the Director and President of Cantina di Negrar, a cooperative. Ettore is supported by his grandson Gabriele, who will shortly finish his studies in oenology. The 5 hectares of vineyards stand on the hills of Negrar, within the Valpolicella Classica zone, at an altitude between 250 and 400 meters above sea level. The vineyards are divided into two plots, on the western slope and on the eastern slope of the valley of Negrar, one with a south-west exposure and one with a south-east exposure. The soil is quite varied: alluvial, basaltic tuff of volcanic origin and clayey. All the soils are skeletal, a characteristic that makes the wines very flavourful, fresh and elegant. The vineyards are planted with the traditional and indigenous varieties of Valpolicella: Corvina, Corvinone, Rondinella, Croatina, Molinara, Pelara, Oseleta. The vines are between 15 and 40 years old.
The total average production is 40,000 bottles and the complete range of Valpolicella wines is produced.
The harvest is carried out by hand, the grapes are placed in boxes of a capacity of 6.5 kilograms. At first the grapes for Valpolicella Ripasso, Amarone and Recioto are picked, then the grapes for Valpolicella and the IGT/proprietary wine “Doline” are picked.
The vineyard management is strictly environment friendly and the estate is practicing organic.
The aim of this estate is to produce “classical” wines that can express the character of these indigenous varieties and of this very special zone. Therefore, the practices in the cellar are not invasive with a very careful use of wood. Ettore and Gabriele prefer wines that are fresh, with a right amount of acidity which makes them pleasant to drink and able to age for a long time. They like clean, well balanced and elegant wines.