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Valpolicella Classico Superiore Ripasso 2014 Aldegheri ”Santambrogio”
Valpolicella Classico Superiore Ripasso 2014 Aldegheri ”Santambrogio”Valpolicella Classico Superiore Ripasso 2014 Aldegheri ”Santambrogio”

Valpolicella Classico Superiore Ripasso 2014 Aldegheri ”Santambrogio”

By: Wines and sakes

testa-aldegheri valpoicella ripasso

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Valpolicella Classico Superiore Ripasso 2013 Aldegheri ”Santambrogio”

Product Description

Region: Italy> Veneto.
Grapes: 55% Corvina; 25% Rondinella; 5% Molinara; 15% other.
Note: 12 months in Amarone oak barrels.

Amoras of earth, juniper berries, and cassis. The palate exhibits characteristics of ripe plum, dried raisins, and potpourri. Improves with decanting or letting it breath and set for while after pouring into glass.

The Aldegheri Family has been working in the heart of the Valpolicella area since 1956. Through the years this family-run estate has been perfecting their trade by technological advancements and the love of nature. Special attention in the vineyards and scrupulous selection of grapes combined with consistent quality-control create these wonderful wines of pleasure.

Valpolicella is a red wine from the Veneto region, not far from Venice. It is usually light, fruity, easy-drinking, and goes well with almost any meal. Valpolicella traditionally consists of three indigenous grape varietals; Corvina, Molinara, and Rondinella.

Wines that were produced from grapes harvested from the central area of the appellation, along steep terraces, are classified as the "Classico".

The word "Superiore", or superior in English, indicates that the wine has a slightly higher alcohol level, resulting from using riper grapes of higher quality. Also they must mature at least a year in bottle and/or barrel before release.

The "Ripasso" is a style of wine making in which the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone, hightly concentrated wines made from dried late-harvested grapes, are added to the batch of Valpolicella wines for a period of extended maceration. The additional food source for the remaining fermenting yeasts helps boost the alcohol level and body of the wines while also leaching additional tannins, glycerine and some phenolic compounds that contribute to a wine's complexity, flavor and color.

Food Pairing: Charcuterie, cheeses, or by itself, ect.