VALPOLICELLA RIPASSO

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Nathaniel Hubbard
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1 VALPOLICELLA RIPASSO

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5 VALPOLICELLA BY THE NUMBERS 3 REGIONS 275 WINERIES BOTTLING 13 VALLEYS 213 WINERIES GROWING GRAPES & VINIFYING WINE 2,347 VALPOLICELLA GROWERS 18,770 ACRES OF VINEYARDS 388 FRUIT DRYING LOFTS 1,698 AMARONE & RECIOTO DELLA VALPOLICELLA GROWERS

6 FUMANE MARANO NEGRAR VALPOLICELLA CLASSICO SANT AMBROGIO SAN PIETRO IN CARIANO VALPOLICELLA VALPANTENA VALPOLICELLA ORIENTALI VALPANTENA ILLASI

7 VALPOLICELLA RIPASSO April 2010 Received the Protected Designation of Origin (PDO)

8 CESARI MARA Vintage 2015 Grape Variety Appellation Location Vines Age Soils Vinification Aging Alcohol 13.5% Total Acidity Residual Sugar: 75% Corvina Veronese 20% Rondinella 5% Negrara- Rossignola Valpolicella Ripasso DOC Superiore Valpolicella Classico: Negrar, Marano, Sant 'Ambrogio, Fumane & San Pietro Valleys years Clay - Alluvial Initial fermentation in temperature-controlled stainless steel tanks. The fresh wine is then re-passed over the pommace for a second fermentation that lasts for days 2m in French oak 10m in Slavonian oak 6 m in bottle 5.05 g/l 7 g/l

9 Disintegrated limestone dolomite stone mix, basalt, morainic soils with deposits of volcanic origin SOILS

10 VALPOLICELLA RIPASSO It involves a 2 ND fermentation of Valpolicella wine on a bed of marc and wine meant to become Recioto or Amarone

CORTE FIGARETTO ACINI AMENI Vintage: 2015 Grape Variety: 50% Corvina 20% Corvinone 20% Rondinella 5% Molinara 3% Croatina 2% Oseleta Apellation: Location: Vines Age: Soils: Vinification: Aging:

11 CORTE FIGARETTO ACINI AMENI Vintage: 2015 Grape Variety: 50% Corvina 20% Corvinone 20% Rondinella 5% Molinara 3% Croatina 2% Oseleta Apellation: Location: Vines Age: Soils: Vinification: Aging: Alcohol: 14.5% Total Acidity: Residual Sugar : Valpolicella Ripasso Valpantena Superiore DOC Valpolicella Valpantena Altarol Vineyards 25 years at 656 ft. Clay - Calcareous Manual harvest. Grapes are pressed in small fermentation tanks. Daily pumping and delestage. Second fermentation on Amarone pomace 15 months in French oak barrels 3 months in bottle 5,8 g/l 3.2 g/l

12 VALPOLICELLA RIPASSO AMARONE Harvest Harvest Harvest with Manual Cluster Selection Appasimento = Drying 100 Days Destem & Press Destem & Press Destem & Press Fermentation on own Skins Fermentation on own Skins Fermentation on own Skins 2 Fermentation on Amarone & Recioto Skins Aging Aging Aging

13 PERGOLA VERONESE

$New Rules December 2016 A one- time only additional fermentation The marc used must include a liquid fraction of wine meant to become Amarone or Recioto accounting for 10$

14 New Rules December 2016 A one- time only additional fermentation The marc used must include a liquid fraction of wine meant to become Amarone or Recioto accounting for 10 to 15% of the total of Valpolicella wine to perform the process The marc must have at least 10 g/l of minimum residual sugar The operation of Ripasso must last at least 3 days

REMO FARINA MONTECORNA Vintage: 2014 Grape Variety: Apellation: Location: Vines Age: Soils: Vinification: Aging: Alcohol: 14% Total Acidity: Residual Sugar 70% Corvina 15% Rondinella 5% Molinara 10%

15 REMO FARINA MONTECORNA Vintage: 2014 Grape Variety: Apellation: Location: Vines Age: Soils: Vinification: Aging: Alcohol: 14% Total Acidity: Residual Sugar 70% Corvina 15% Rondinella 5% Molinara 10% Other Valpolicella Ripasso Classico Superiore DOC Valpolicella Classico San Pietro in Cariano 8 to 20 years old at 1,312 ft. Volcanic- Calcareous- Gravel Refermentation ( Ripasso Technique ) of the young Valpolicella wine on Amarone marcs 12 Months in 50% Slavonian 50% French Oak Barrels 5.5 g/l 8 g/l

16 MAROGNE

17 Valpolicella Ripasso Superiore The leap in quality starting right from choices in the vineyard Only grapes that meet the minimum requirements: Minimum natural alcohol by volume of 11% ABV Must have at least a 13% actual alcohol by volume on the shelf

18 INDIGENOUS GRAPES NEGRARA CORVINONE TURCHETTA RONDINELLA

SARTORI DI VERONA PIETRO SARTORI EDIZIONE DEL FUNDATORI Vintage: 2013 Grape Variety: 45% Corvina 30% Corvinone 10% Rondinella 5% Croatina Apellation: Location: Vines Age: Soils: Vinification: Aging:

19 SARTORI DI VERONA PIETRO SARTORI EDIZIONE DEL FUNDATORI Vintage: 2013 Grape Variety: 45% Corvina 30% Corvinone 10% Rondinella 5% Croatina Apellation: Location: Vines Age: Soils: Vinification: Aging: Alcohol: 13.5% Total Acidity: Valpolicella Ripasso Superiore DOC Valpolicella Classico Negrar di Verona 5-15 years old Clay - Calcareous Maceration of Valpolicella wine on the fermented skins of grapes previously used to make Recioto or Amarone 16 Months in Big Oak Barrels 5.70 g/l Residual Sugar: 7.5 g/l

20 NEGRAR VALLEY

TOMMASI VITICOLTORI Vintage: 2014 Grape Variety: Apellation: Location: Vines Age: Soils: Vinification: Aging: Alcohol: 13% Total Acidity: 70% Corvina 25% Rondinella 5% Corvinone Valpolicella Classico

22 TOMMASI VITICOLTORI Vintage: 2014 Grape Variety: Apellation: Location: Vines Age: Soils: Vinification: Aging: Alcohol: 13% Total Acidity: 70% Corvina 25% Rondinella 5% Corvinone Valpolicella Classico Superiore Ripasso DOC Valpolicella Classico San Pietro in Cariano 20 years old at 985 ft. Limestone with high fossil content Fermented in stainless steel for 9 days, then passed through Amarone grape skins for 12 days 18 months in Slovanian oak barrels 5.54 g/l Residual Sugar: 8 g/l

23 CORVINA CORVINONE RONDINELLA 45-95% of blend Thick Skin Deep Color Perfumed Wild Berry, Cherry, Plum Good Acidity Structure Body Longevity 50% May replace Corvina in blend Deep Color Spicy Savory Good Acidity Structure 5-30% of blend Deep Color Spicy Herbal Disease - Resistant Suited to Drying

24 SAN PIETRO IN CARIANO

MONTECI VITICOLTORI Vintage: 2013 Grape Variety: Apellation: Location: Vines Age: Soils: Vinification: Aging: 75% Corvina 18% Rondinella 7% Oseleta Valpolicella Classico Superiore Ripasso DOC

25 MONTECI VITICOLTORI Vintage: 2013 Grape Variety: Apellation: Location: Vines Age: Soils: Vinification: Aging: 75% Corvina 18% Rondinella 7% Oseleta Valpolicella Classico Superiore Ripasso DOC Valpolicella Classico Fumane, San Pietro in Cariano, Marano, Sant Ambrogio 40 years old at 1,148 ft. Clay Alcohol: 14.5% Total Acidity: Residual Sugar: Fermentation in stainless steel at controlled temperature 24 months in Rovere oak barrels 5.86 g/l 4.66 g/l

26 Valpolicella DOC Valpolicella Ripasso VALPOLICELLA RIPASSO Style, Amarone della Valpolicella DOCG Quality & Certification Recioto della Valpolicella DOCG of Origin

Ambrogio Village 10-15 years old Limestone - Clay Manual harvest. De-stemmed. Maceration on stainless steel for 10-12 days.

27 ZENATO RIPASSA Vintage: 2013 Grape Variety: Apellation: Location: Vines Age: Soils: Vinification: Aging: Alcohol: 14% Total Acidity: Residual Sugar: 85% Corvina 10% Rondinella 5% Oseleta Valpolicella Ripasso Superiore DOC Valpolicella Classico Sant Ambrogio Village years old Limestone - Clay Manual harvest. De-stemmed. Maceration on stainless steel for days. Light pressing. Then, it is passed over the marc of the Amarone skins for a period of 7-8 days 18 months in French oak barrels 5.9 g/l 9.7 g/l

VALPOLICELLA 11-12% MIN ALCOHOL RIPASSO 13% MIN ALCOHOL 5 G/L MIN ACIDITY 24-26 G/L MIN DRY EXTRACT AMARONE 14% MIN ALCOHOL RECIOTO 12%

28 VALPOLICELLA 11-12% MIN ALCOHOL RIPASSO 13% MIN ALCOHOL 5 G/L MIN ACIDITY G/L MIN DRY EXTRACT AMARONE 14% MIN ALCOHOL RECIOTO 12% MIN ALCOHOL 5 G/L MIN ACIDITY 28 G/L MIN DRY EXTRACT 5 G/L MIN ACIDITY 5 G/L MIN ACIDITY G/L MIN DRY EXTRACT 28 G/L MIN DRY EXTRACT

29 24.5% Amarone & Recioto della Valpolicella DOCG 45.5% Valpolicella Ripasso DOC % Valpolicella DOC

30 ILLASI VALLEY

AZIENDA AGRICOLA DI GRACIANO PRÀ MORANDINA Vintage: 2013 Grape Variety: 40% Corvinone 30% Corvina 24 % Rondinella 6% Oseleta Apellation: Location: Vines Age: Soils: Vinification: Aging: Alcohol: 15.

31 AZIENDA AGRICOLA DI GRACIANO PRÀ MORANDINA Vintage: 2013 Grape Variety: 40% Corvinone 30% Corvina 24 % Rondinella 6% Oseleta Apellation: Location: Vines Age: Soils: Vinification: Aging: Alcohol: 15.5% Total Acidity: Residual Sugar: Valpolicella Ripasso Superiore DOC Valpolicella Orientali Val d Illasi (Organic Vineyards) 16 years old at 1,312 to 1,640 ft. - Organic Glacial - Chalky Re-fermentation of Valpolicella wine through Amarone dried grapes skins. Maceration for 5 days 12 months in Allier barrels 6.45 g/l 5 gr/l.

32 VALPOLICELLA & RIPASSO DOC AMARONE DOCG RECIOTO DOCG Roasted Fowl Baked Pasta Risotto Polenta Mushroom Slow Cooked Pork Grilled, Baked, Roasted Meats Mushrooms Aged Cheeses Chocolate Desserts Red Stone-Fruit Compote Blue Cheese

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Amarone della Valpolicella Classico

Amarone della Valpolicella Classico Appellation: Amarone della Valpolicella Classico DOCG Vineyard extension (hectares): 1.30 Blend: 50% Corvina - 25% Corvinone - 10% Croatina - 10% Rondinella - 5% Oseleta