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  • Negrar Valpolicella Ripasso Le Roselle

Negrar Valpolicella Ripasso Le Roselle

R254
SKU:
NEG002
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Product Description

This Valpolicella Ripasso is made from classic Valpolicella varieties (Corvina, Corvinone, Rondinella) grown in heart of the Valpolicella Classica area, near Verona, Veneto. Complex, scented with balsamic notes of red, spicy fruit, full bodied and suitable for meat and rich pasta dishes.

  • Brand: Cantina di Negrar
  • Description: Dry Red
  • Vintages Available: 2014
  • Country, Region: Italy, Veneto
  • Appellation: DOC



About the Producer

Cantina Sociale Valpolicella was founded at Villa Mosconi, Arbizzano di Negrar, on 23 August 1933.

At the heart of Cantina Valpolicella Negrar are its 230 members, grape-producing families who tend more than 700 hectares of vineyards, mainly in the Valpolicella Classica region.

Research and innovation are the keys to improving the quality of wine at Negrar; on the one hand it is endowed with local values and traditions, and on the other it is carefully gauged to evolve with consumer tastes. In light of this, Cantina Valpolicella Negrar conducts extensive research into wine and grape production from its onsite laboratory and works closely with the University of Verona’s Faculty of Viticulture and Oenology, the Viticulture Research Centre (CRA) in Conegliano Veneto, and the San Floriano Experimental Centre for Wine and Grape Production.


Grapes

70% Corvina
15% Corvinone
15% Rondinella


Vineyard

Located in the heart of the Valpolicella Classica at an altitude of between 100 and 450 meters above sea level. Exposition to south-est. Soil type: varied with the prevalence of clay and traits of nummolitic limestone. Grass sward between vines. Training system: “Pergoletta” Veronese. Age of vines in production: 15-25 years. Buds per vine: 18. Planting density: 3,300/3,500 vines per hectare. Yield per hectare: 70 hl.


Vinification

Harvest: at the beginning of October exclusively by hand. Vinification: after destemming and gentle pneumatic pressing, fermentation takes place at temperatures between ranging between 25° and 28°. Maceration lasts 10 days with scheduled punching 3 times a day. The wine is kept in stainless steel tanks until February. Then follows a second fermentation on the lees from Amarone with contact for 15 days at a temperature of 15° C with daily punching downs. This process elevates the wine to Valpolicella Ripasso.


Ageing

Malolactic fermentation takes place and the wine is transferred at the end of May into barrels, where it rests for 18 months. The wine undergoes a final ageing in bottle for 6 months. Stabilization is allowed to take place naturally.


Tasting Notes

Colour is intense ruby red. Nose is complex, hints of red fruits, vinous and spicy. On the palate, the wine is harmonic, full bodied, smooth and velvety with well-balanced tannins and acidity.


Analysis

13.5% alcohol vol.


Food Suggestions

This wine goes well with all red meats, whether boiled or grilled. Ideal with braised meat or even pasta with black truffles.

Serving temperature: 16-18°C.


Cellar

Valpolicella Ripasso will age gracefully and acquire further complexity over 5 years.


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