Our wines
Ripasso di VALPOLICELLA
CLASSIC Superiore DOC
Tenuta SANTA MARIA VALVERDE
Production area
Hills of Alta Valpolicella Classica, north-west of Verona, Veneto
Variety of vines
Corvina, Corvinone 60%
Rondinella 20%
Molinara 5%
Oseleta 15%
on traditional pergola of artisanal vine
Altitude
500 meters above sea level, on a land of ancient disintegrating lavas in the cru sub-area called Purano. At one time only Amarone was produced on these hills, then the disciplinary in 1967 extended the production of Amarone to the plain as well.
Age of the vineyard
More than 20 years
Yield of grapes / plant
1,5 Kg bunches / plant
Soil type
Basalt of volcanic origin, soil very rich in minerals, terraced on ancient dry stone walls of more than 200 years (called "marogne" in Veneto) facing south planted with a density of 5290 vines per hectare.
Harvest
First part of October. Manual harvest with manual selection of the grapes.
Pressing and Maceration
Soft pressing and slow maceration.
Fermentation
Slow natural fermentation with indigenous natural yeasts. Malolactic fermentation carried out naturally
Vinification
Closely adhering to the Valpolicella tradition, with indigenous yeasts. Controlled temperature, fermentation in steel vats for 15 days with daily pumping over and three delestages, vinification with free-run must only, strictly without the addition of MCR. Natural malolactic fermentation, followed by fermentation in 500 liter wood. French oak, young and aged, 20 days of daily pumping over, two delestages.
Refinement
Tonneaux 500 lt. for 1 year, 1 year in the bottle in the cellar
Bottling
4000 bottles in all per year, numbered from 1/4000. Capacity 750 ml. The glass called Bordeaux bottle has a significant weight (750 gr.) In order to better preserve the wine from thermal and light shocks. Suitable for long aging wine.
Alcohol content
14.50% vol.
Analytical data
Ph 5.71
Extracts 29.10 d / l
Sugars 6 g / l
Plug
The cork is made of Italian cork from the cork oak forests in Sardinia (from the Latin suber, similar to the Greek syphar, wrinkled leather, natural insulating material par excellence, which has always been used for capping jars and containers for drinks and food, ointments and perfumes, to isolate the walls and roofs of the domus, and also as containers for serving dishes to diners). Cap length: 45mm.
Calories
80 calories per glass
Color
Ruby red with violet reflections
intense
persistent
Aroma
Hints of red fruits and blackberry (secondary plum, raspberry, cherry) green and white pepper (given by the Molinara grape) both on the nose and on the palate. Pansy scent.
Caramel, toasting and vanilla (given by aging in French oak barrels).
Taste
Complexity that from the nose is confirmed in the mouth, with further spices and a slightly savory finish that recalls the mineral and spice of black pepper
Typical combinations
Thanks to its elegant and fine structure it goes very well with both elaborate red meats, such as stewed or braised, and white, with fresh and aged cheeses, blue cheeses, of both cow and goat origin, but also as an accompaniment to sweet flavors such as chocolate both sweet and bitter.
Aging
The wine will maintain its characteristics for 10-12 years kept at a constant temperature from 14 ° to 16 ° and not exposed to light sources
Estimated ecological footprint
Average value 1.04 CFP CO2 / kg for 0.75 lt. quantity
Service temperature
16 °
Bottles produced
4,000 / year, numbered