Valpolicella Superiore Ripasso DOC

Alpha Zeta

Pronunciation
REE-pass-oh
Year
Current
Type
Red
Winery
Alpha Zeta
Region
Veneto
Oenologist
Matt Thomson

Overview

This wine is made using a traditional Veronese practice known as "ripasso". Traditonally, the young Valpolicella wine was re-fermented on the skins of the Amarone grapes once they had finished fermenting in March. The new, more expensive approach is to ferment the young wine together with dried grapes in the January following the vintage, giving the wine more body and depth. This blend of modern and traditional winemaking produces a wine with a combination of freshness, structure and depth that is fairly unique among Ripasso wines. Matt Thomson feels that 2009 is “probably the best harvest that I`ve seen here since I started making wine in the region in 1999. The wines are full and ripe with excellent aromatic qualities.”

Wine Notes

Grape Variety
70% Corvina Veronese, 30% Rondinella
Vinification
Fermentation of the young wine together with dried grapes in January following the vintage
Aging
Over a year in a mixture of large oak and small, French oak barrels prior to bottling.
Alcohol
13.5%
| Appearance
Ruby Red
| Aroma
Perfume of red and black cherries, with the ripasso adding a dried cherry intensity
| Taste
Full-bodied on the palate, with lovely balance between opulent cherry-pie character and supple structure. Good length with a mouthwatering twist.
| Serving Suggestions

Valpolicella Superiore Ripasso DOC

Suggested Retail:
$19.00
CSPC#:
722887
Available Sizes:
750ml
Bottles Per Case:
12