Corte Giona Valpolicella Ripasso Superiore 2016
70 in stock
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Essentially a Baby Amarone! Among the ranks of Italy’s quintessential red wines, The Valpolicella DOC Superiore by Corte Giona is a fresh and elegant red wine from the coveted slopes of the Valpolicella area. In the glass it shows a beautiful ruby red with violet tones. The spicy bouquet is reminiscent of underbrush, sour cherries and plum jam, spicy and slightly peppery. On the palate also spicy with fruit depth expressed by aromas of black ripe cherries, dried figs, prunes and cinnamon. All together complex and harmonious with pleasant tannins and a light sweetness on the close. It is full-bodied. Big, bold and very pleasing.
A beautiful storable red wine that becomes more balanced and more harmonious over time. For wine collectors who enjoy observing the evolution in taste just the thing!
TENUTA DI VILLA GIONA, CENGIA, SAN PIETRO IN CARIANO
Designation: Valpolicella Classico Ripasso della Valpolicella DOC
Vine varieties: Corvina 65%, Corvinone 10%, Rondinella 20%, other varieties of the territory 5%
Altitude: 550 meters asl
Soil type: Marl typical of Prun Stone covered with a layer of soil rich in humus
Vineyard training system: Guyot
Vine planting year: 2003/2004
Vine density: 5,400 vines per hectare
Vineyard management: Sustainable agriculture and great attention to natural cycles
Drying: the grapes are not dried but vinified fresh
Vinification: soft crushing of destemmed grapes in the months of January and February
Fermentation: at a controlled temperature of 18/20° and second fermentation on the skins of Amarone at 18/20°
Fermentation time: about 30 days
Ageing: 8 months
The Valpolicella DOC Superiore by Corte Giona goes well with grilled meat, pasta dishes and mature cheese.
The serving temperature should be around 18 ° -20 ° degrees.
Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.
The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.
Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.
Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.
Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.
Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.