Bartolomeo Lorenzi Valpolicella Ripasso Classico Superiore 2019
96 in stock
If you enjoy the food friendly reds of northern Italy, especially the Valpolicella Ripasso style, you will love this. A Valpolicella Ripasso is essentially a Baby Amarone and much more approachable.
Bartolomeo Lorenzi Valpolicella Ripasso (93 Points!) displays the characteristic notes of top Venetian reds, with juicy black cherry, forest fruits, Christmas Cake spice and dark chocolate aromas and flavours. Lots of earthy notes and leather too. Subtle and soft on the palate. A velvety smooth texture, balanced by a fresh, mineral structure and a lingering, plummy complex finish that will keep you coming back for more.
Bartolomeo Lorenzi average wine rating on Vivino is an extremely high 4.1 (out of 5) – based on 869 ratings
From the Cantina Negrar wines are named after Bartolomeo Lorenzi who was an enormously important figure in the history of Valpolicella. Born in Fumane in 1732 he grew up in the Marano Valley where the vines grow on ancient Marogne, or dry stone terraces. His literary works, Particularly his epic poem ‘Della Coltivazione dei Monti’ made Valpolicella wines famous the world over. The Marano Valley is especially cool, so grapes have a longer ripening time that adds depth, character and a freshness to the wines.
Otherwise known as a ‘Baby Amarone’. The term “Ripasso” means “repassed” referring to the production process whereby regular, fermented Valpolicella (which is a blend of three regional native red grape varieties – Corvina, Rondinella and occasionally Molinara) is added to a cask containing the skins and lees left over from recently fermented Amarone wines. The process of adding (or “repassing”) the lighter Valpolicella wine over the remainders of the “bigger” Amarone wine imparts additional color, texture and flavor to the Valpolicella wine. The “Appassimento” process is an ancient wine making technique used in Northern Italy to make Amarone – the Daddy of Italian wine and its by product Ricioto della Valpolicella (a sweet red wine). Grapes are air dried on racks for a period of at least a couple of months and often as many as six, before being pressed.
Also, it induces a second fermentation of the wine that increases the wine’s alcoholic content. The end result is a wine that retains the vibrancy of Valpolicella but is darker in colour, bigger and more flavourful and complex than the original Valpolicella. Ripasso wines are rich, full-bodied and share some of the same aroma and flavor profiles as Amarone wines, just less so. Since Ripasso wines are more approachable and less expensive than Amarones they can be enjoyed more regularly.
VINEYARD: Cantina Negrar – the famed estate credited with creating the first Amarone
WINEMAKER: Daniele Accordini
Location: the Valpolicella DOC area.
Altitude: 150-350 metres a.s.l.
Soil type: varied, silt-clay, partly calcareous and partly on Eocene marls.
Training system: Pergoletta Doppia.
Age of vines in production: 15 to 25 years
Buds per vine: 18
Density: 3,300 to 3,500 per hectare.
Yield per hectare: 70 hl.
Harvest: in the beginning of October exclusively by hand.
Vinification: destemmed and gentle pneumatic crushing Fermentation temperature between 25 and 28 °C. Maceration for 10 days with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second Fermentation on the Amarone skins during 15 days at a temperature of 15 °C with daily punching downs. Malolactic fermentation completed. Aging in wood then in bottle. Stabilization: natural.
It pairs perfectly with mushroom risotto, red meat such as steak and also perfect with medium-matured cheese and full flavoured creamy cheeses.
- Grapes: 65% Corvina, 15% Corvinone, 10% Rondinella, 10% other grapes
- ABV: 13.5 %
- Shelf Life: 10 years
- Residual reducing sugars 8.50 g/l
- Total acidity 5.50 g/l
- Total dry extract 31.00 g/l
- pH 3.55
- Serving temperature: 18°-19° C
1 Bottle, Box: 6 Bottles – 10% Discount, Case: 12 Bottles – 20% Discount