Valpolicella Ripasso Classico Superiore 2022 Antolini
€22.00
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Product Details
- Format
- 75 cl
- Region
- VENETIE
- Vintage
- 2022
- Ranking
- VILLAGE
- Appellation
- VALPOLICELLA
- Degree
- 14.5°
- Color
- ROUGE
- Country
- ITALIE
- Author
- Adrien
A marvel of gourmandise and depth from the Valpolicella Classica.
The Valpolicella Ripasso Superiore 2022 from Antolini is one of the most engaging and sincere wines from this Veronese family house, a wine that tells with elegance the story of the Valpolicella Classica terroir, a zone renowned for its rolling landscapes between Verona and Lake Garda. This Ripasso is the quintessential bridge cuvée: literally "repassed", it forms the bridge between youthful Valpolicella and mature Amarone. An entry into the universe of the great wines of Veneto, offering generosity, complexity and value for money that make it one of the most convincing references of the appellation.
The terroir, varieties and Ripasso technique
The Domaine Antolini is a family house located in Marano di Valpolicella, in the Classico zone, the historic heart and most reputed area of the appellation, with its limestone and clay hills that rise gently between Verona and Lake Garda. This wine is made principally from Corvina, Corvinone and Rondinella grapes, carefully selected and hand-harvested from the vineyards of Valpolicella Classica. This Ripasso is made from the wine of the year, subjected to a second fermentation of 5 to 7 days on the grape pomace used for the production of Amarone and Recioto. This operation is the very magic of Ripasso: the pulp of the Amarone grape, dried and still warm, is full of unfermented sugars and aromatic elements. This second alcoholic fermentation enriches the wine in alcohol, colour and tannins, whilst conferring new aromas and fragrances upon it. The wine then spends approximately 12 months in oak barrels and refines for 6 months in bottle.
Tasting profile
The colour is a bright, vibrant ruby red. The nose is intense and complex, with red fruits, raspberries, cherries, griottines, which evolve towards spicier notes of vanilla and clove. Notes of mocha, sweet spices, cloves and toasted almonds enrich the bouquet. Aromas of cherry in spirits complete this palette of remarkable complexity and appeal. The attack on the palate is fresh and velvety, the ripe fruits expressing themselves with generosity over fine, elegant and warm tannins, for a long taste persistence. On the palate it is sweet yet vibrant, with enveloping tannins and a persistent and harmonious finish. A wine of fine drinkability despite its richness, accessible from today and capable of developing pleasingly over six to eight years.
The domaine
The Antolini family has cultivated its vines at Marano di Valpolicella for several generations, with a consistent conviction: that the Valpolicella Classica, with its limestone and clay hills, its microclimates tempered by proximity to Lake Garda and its autochthonous varieties, Corvina, Corvinone, Rondinella, is capable of producing some of the greatest red wines of Italy. The domaine's range extends from Valpolicella Classico to the Amarone Morópio and Recioto, all made in a spirit of respect for Venetian traditions and faithful expression of the terroir of Marano.
Food and wine pairings
This Valpolicella Ripasso Superiore will pair beautifully with fresh pasta with beef or wild boar ragù, ossobuco alla milanese, roast beef with jus, veal chop with mushrooms and sage, braised meats with herbs or fine creamy polenta with mushrooms. It will also find fine harmony with aged hard cheeses such as Parmigiano Reggiano aged 24 months, Grana Padano or Pecorino stagionato. Served between 16 and 18 °C, with a light decanting of 30 minutes advised, it will reveal all the fruity generosity and aromatic complexity of a great Ripasso from Valpolicella Classica.
The terroir, varieties and Ripasso technique
The Domaine Antolini is a family house located in Marano di Valpolicella, in the Classico zone, the historic heart and most reputed area of the appellation, with its limestone and clay hills that rise gently between Verona and Lake Garda. This wine is made principally from Corvina, Corvinone and Rondinella grapes, carefully selected and hand-harvested from the vineyards of Valpolicella Classica. This Ripasso is made from the wine of the year, subjected to a second fermentation of 5 to 7 days on the grape pomace used for the production of Amarone and Recioto. This operation is the very magic of Ripasso: the pulp of the Amarone grape, dried and still warm, is full of unfermented sugars and aromatic elements. This second alcoholic fermentation enriches the wine in alcohol, colour and tannins, whilst conferring new aromas and fragrances upon it. The wine then spends approximately 12 months in oak barrels and refines for 6 months in bottle.
Tasting profile
The colour is a bright, vibrant ruby red. The nose is intense and complex, with red fruits, raspberries, cherries, griottines, which evolve towards spicier notes of vanilla and clove. Notes of mocha, sweet spices, cloves and toasted almonds enrich the bouquet. Aromas of cherry in spirits complete this palette of remarkable complexity and appeal. The attack on the palate is fresh and velvety, the ripe fruits expressing themselves with generosity over fine, elegant and warm tannins, for a long taste persistence. On the palate it is sweet yet vibrant, with enveloping tannins and a persistent and harmonious finish. A wine of fine drinkability despite its richness, accessible from today and capable of developing pleasingly over six to eight years.
The domaine
The Antolini family has cultivated its vines at Marano di Valpolicella for several generations, with a consistent conviction: that the Valpolicella Classica, with its limestone and clay hills, its microclimates tempered by proximity to Lake Garda and its autochthonous varieties, Corvina, Corvinone, Rondinella, is capable of producing some of the greatest red wines of Italy. The domaine's range extends from Valpolicella Classico to the Amarone Morópio and Recioto, all made in a spirit of respect for Venetian traditions and faithful expression of the terroir of Marano.
Food and wine pairings
This Valpolicella Ripasso Superiore will pair beautifully with fresh pasta with beef or wild boar ragù, ossobuco alla milanese, roast beef with jus, veal chop with mushrooms and sage, braised meats with herbs or fine creamy polenta with mushrooms. It will also find fine harmony with aged hard cheeses such as Parmigiano Reggiano aged 24 months, Grana Padano or Pecorino stagionato. Served between 16 and 18 °C, with a light decanting of 30 minutes advised, it will reveal all the fruity generosity and aromatic complexity of a great Ripasso from Valpolicella Classica.