Valpolicella Ripasso Classico Superiore Menini

Description

Valpolicella is produced from native varieties from the territory. The grapes are mainly Corvina, Corvinone, Rondinella and other native varieties. Corvina is the most important variety among the grapes of Valpolicella wine, thanks to its technological characteristics in the vinification phase and phenolic properties, thus giving structure and body to Valpolicella wine. The grapes at the harvest have an average sugar level and a variable acidity due to the climatic trend of the harvest season. If Rondinella is particularly important for the shades of color it manages to ensure for wine, Corvina and Corvinone, rich in polyphenols and tannins, express the best from the point of view of structure.

Wines of the controlled designation of origin “Valpolicella” must be obtained from the grapes produced by the vineyards having, within the company, the following ampelographic composition:

Corvina Veronese (Cruina or Corvina) from 45% to 95%; however, the presence of Corvinone up to a maximum of 50% is allowed in this context, replacing an equal percentage of Corvina; Rondinella from 5% to 30%; grapes from non-aromatic red grape varieties, recommended and authorized for the province of Verona, up to a maximum of 15% total, can contribute to the production, up to a limit of 10% for each individual vine used.

The maximum yield of grapes permitted for the production of wines with a controlled designation of origin “Valpolicella” must not exceed 120 quintals per hectare of vineyard in specialized cultivation.

Valpolicella wine is obtained from the vinification of these grapes. Its essential characteristics are: moderate alcoholity, medium-high total acidity with frequent presence of malic acid, dissolved structure, sliding to the drink, modest tannicity, lively color with garnet reflections, organoleptically fragrant with floral and black cherry scents with characteristics of fragrance and freshness.

Valpolicella Ripasso: the use of the “classic” specification in addition to the controlled designation of origin “valpolicella” is reserved for the product of the oldest original area and vinified in the area itself that includes the 5 municipalities of Sant’Ambrogio di Valpolicella, Fumane, San Pietro in Cariano, Marano and Negrar. The double fermentation on the grapes selected for Amarone, bring to Valpolicella Ripasso structural characteristics, alcohol, aromas and more intense scents reminiscent of Amarone himself.