Casalforte Valpolicella Classico Ripasso DOC 2021

Casalforte Valpolicella Classico Ripasso DOC 2021 / Cantine Riondo / Veneto

Red wine from Italy

Cantine Riondo is located in the heart of the Soave region, between Verona and Venice. Although it was only founded in 2008 as a winegrowers' cooperative, it is now one of the most important wine producers in Veneto. The company structure seems complicated but is in fact very simple: two thousand winegrowers cultivate 6000 hectares of vineyards in the provinces of Verona, Vicenza and Padua and give the harvested grapes to five wineries for subsequent vinification.

The Casalforte Valpolicella Classico Ripasso DOC from Cantine Riondo is a cuvée wine made from the Corvina, Rondinella, Corvinone and Molinara grape varieties, all of which are grown in the Lessinian hills north of Verona and east of Lake Garda. The Corvina grape is the main grape variety in Valpolicella and contributes significantly to the structure and complexity of the wine. The variety is characterised by good acidity and a moderate alcohol content. Rondinella provides the fruitiness and freshness. Corvinone adds the tannins and thus contributes to the longevity of Valpolicella. Finally, Molinara is only added in small quantities to refine the wine and give it a touch of extra freshness. The combination of the different grape varieties then remains the secret of the cellar master, whose task it is to produce a balanced wine with a comprehensive range of flavours.

Determining the exact time of the grape harvest is a complex art because the winemaker has to decide what the desired result should be. As a rule, the grapes for Valpolicella Classico Ripasso are harvested from the end of September to the beginning of October. Once in the wine cellar, the grapes are first destemmed and vinification begins with the so-called "Ganimede method", in which the skins and wine are continuously mixed to extract the colour and tannins as much as possible. The Ripasso technique is then applied. The process begins with the production of the Valpolicella base wine. Amarone, a high-quality, full-bodied red wine, is produced at the same time. Amarone is made from the same grape varieties as Valpolicella, but the difference is that the grapes for Amarone are dried before fermentation to increase the concentration of sugar and flavours. After the Amarone wine has been produced, the solid residue, also known as marc, remains. This pomace consists of the skins, seeds, and other solid components of the grapes. The pomace is not disposed of but used for the Ripasso process. The young Valpolicella wine is then poured over the Amarone pomace. This renewed contact with the pomace leads to a second fermentation and a renewed extraction of colouring agents, tannins and aromas from the skins of the dried grapes. This step gives the Valpolicella wine more complexity, structure and intensity and turns it into Valpolicella Ripasso. The resulting wine is then aged for at least twelve months in stainless steel tanks and partly in oak barrels to further develop and harmonise its aromas.

The result is a ruby-red wine with violet reflections. Its rich and intense bouquet exudes complex aromas of cherry, red fruit, and spices. On the palate, this Valpolicella Ripasso is dry, full-bodied, and pleasantly smooth. You can taste a lot of plum fruit. The finish is long and leaves behind sensations of soft tannins.

At a recommended serving temperature of approximately 18 to 20 degrees Celsius, a glass of Casalforte Valpolicella Classico Ripasso DOC from Cantine Riondo is an excellent accompaniment to antipasti such as pickled olives, air-dried ham, salami, and similar fare. The wine pairs wonderfully with pasta dishes, especially those featuring a rich tomato sauce or a spicy meat sauce. It also complements pizzas topped with robust ingredients like pepperoni, salami, or ham. The spicy and fruity notes of Valpolicella Ripasso perfectly complement grilled vegetables such as eggplants, zucchini, bell peppers, and mushrooms. Due to its structure and flavour profile, Valpolicella Ripasso also pairs superbly with various meat dishes including beef steaks, lamb chops, pork roasts, or game dishes. Additionally, Valpolicella Ripasso can be a delightful complement to a selection of cheeses, particularly aged varieties like Parmesan, Pecorino, or matured Gouda.

General properties

• Vintage: 2021
• Ageing: Dry
• Country: Italy
• Region: Veneto
• Volume: 0.75 litres

Detailed properties

• Producer and bottler: Cantine Riondo - Via Cappuccini 6 - Monteforte d'Alpone (VR) - Italia - +39 045 6104346
• Quality Designation: Denominazione di Origine Controllata (DOC)
• Grapes: Corvina, Rondinella, Corvinone and Molinara.
• Vinification: After a careful selection of grapes with a high sugar content, vinification takes place using the "Ganimede" system, in which the skins and wine are continuously mixed to extract colour and tannins. In winter, Valpolicella wine is passed over the remaining skins left over from the production of Amarone. This is the traditional "Ripasso" technique, which increases the alcohol, body, and flavours of the wine. The resulting wine is then aged for 12 months in stainless steel tanks and partly in oak barrels.
  
• Sensory characteristics: The Casalforte Valpolicella Ripasso is a dry and full-bodied wine with a complex fragrance of cherries, red fruits and spices. It has a warm and elegant body and is a sensation on the palate.
• Colour: Ruby red with purple hues.
• Alcohol content: 13.5 % Vol.
• Residual sugar: 7.0 g/l
• Acid: 5.6 g/l
• Stopper: Natural cork
• Serving recommendation: Goes well with hearty Mediterranean starters, pasta and pizza, grilled vegetables, meat dishes and aged cheeses.
  
• Recommended serving temperature: Between 18 and 20°C
• Allergens: Contains sulfites
• EAN (bottle): 8001968003401
• Scope of supply: 1 bottle of wine 0.75 litres

Grape variety

CORVINA

The Corvina is a red grape variety that is mainly grown in the Veneto region of northern Italy. The exact origin of the Corvina vine is not clearly known, but it is believed to be an indigenous grape variety that has been cultivated in this area for centuries. The leaves of the Corvina vine are medium to large, rounded, and dark green in colour. The tendrils are long and flexible, which allows the vine to develop and grow well. Its clusters are generally medium-sized and grow into a loose and conical structure. The berries are medium-sized and have a thick, blue-black skin. The Corvina vine has a late ripening period, meaning the grapes are not harvested until late in the fall. This helps the berries reach optimal ripeness and concentration of aromas. The Corvina has adapted to the specific climate, soil and growing conditions of the Veneto region. Combined with other local grape varieties such as Rondinella and Molinara, it is often blended in different proportions to create complex and balanced wines.

RONDINELLA

The origins of the autochthonous Rondinella grape variety lie in the northern Italian region of Veneto and here in particular on the calcareous soils of the hills of the Valpolicella subzones Valpolicella Classico and Valpolicella Valpantena. The name "Rondinella" comes from Italian and means "little swallow". The grape variety could therefore derive its name from the shape of the grapes, which are slightly oval and reminiscent of the shape of a bird, or it could refer to the fact that swallows like to eat these grapes. The leaves of the Rondinella plant are typically medium-sized, rounded, and deep green. As with most vines, the glossy leaves are serrated. Their clusters are usually compact and medium-sized. They have a conical shape and are loosely arranged on the grape stems. The berries themselves are small to medium sized and surrounded by a thick skin. The colour varies depending on the level of ripeness from green to blue and finally, when fully ripe, to a dark purple or black. Rondinella vines tend to have moderate vigour and the plant is well adapted to the continental climate of the Veneto region. The tannins of Rondinella wines are usually soft and well-integrated. This makes them accessible and pleasant to drink, even at a young age. Typically, Rondinella is often blended with other local grape varieties such as Corvina and Molinara to create complex and balanced Valpolicella wines. A well-known example is Amarone, in which the grapes are dried before fermentation to promote more concentrated aroma development.

CORVINONE

Corvinone is a red grape variety grown primarily in the Veneto, a region in northeastern Italy. This is also where it has its origins. It is an autochthonous grape variety that has been grown in this wine region for a long time and has now become a key element in the traditional red wines from the Valpolicella area. The Valpolicella area, extending northwest of Verona, is famous for its unique red wines, including the renowned Amarone della Valpolicella. The leaves of the Corvinone vine are usually large, palmate, and deeply lobed. They have a strong green colour that can change over the growing season. The clusters are medium to large and form a dense, conical shape. The berries are dark blue and have thick skin. Corvinone vines tend to ripen late, meaning the grapes stay on the vine longer and are well suited to growing in regions with a longer growing season. The Corvinone prefers warm climates and well-drained soils to reach its full ripening potential. This grape variety has evolved and adapted over time in the vineyards of the Veneto to suit the climatic conditions and the demands of local wine production. Their contribution to the characteristic aromas and characteristics of Valpolicella wines has made them an important and valued grape variety in this region.

MOLINARA

Molinara is also a red grape variety that is mainly grown in northern Italy, especially in the Veneto region. It is traditionally one of the main ingredients of the famous Valpolicella wine, produced in the province of Verona. It is known that Italian grape varieties are sometimes named after external characteristics or shapes of the grapes. For this reason, "Molinara" could be derived from the Italian word "mulino", which means "mill", and which could allude to the shape of the grapes, which can look like millstones. The Molinara vine is a vigorous plant with medium-sized leaves. The medium-sized, thin-skinned fruits hang in loose, conical, or cylindrical clusters. The berries are also medium-sized and round in shape. The colour of the berries can range from a light red to a darker purple. Molinara grapes have medium to late ripening. They are known for retaining good acidity levels, resulting in wines with freshness and vibrancy. Overall, the Molinara grape variety has adapted to local climatic and soil conditions over time. The growing areas near Verona and around Lake Garda offer a Mediterranean climate and calcareous soils that are favourable for growing quality grapes. Molinara has a long tradition in the Valpolicella region, where it has been used in wine production for centuries. It is traditionally part of the blends for Valpolicella wines, including the famous Amarone and Recioto.

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