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35% Corvina, 35% Corvinone, 20% Rondinella, 10% Rossignola, Oseleta, Negrara, Dindarella.
This red wine from northern Italy is produced using the traditional wine-making technique known as ripasso, in which a portion of the Valpolicella, which was vinified the previous fall, is poured onto the Amarone marc after it has been decanted in March. After manual harvesting, the grapes are simultaneously destemmed and pressed. Alcoholic fermentation takes place over 15 days at a controlled temperature, followed by malolactic fermentation and spontaneous clarification until the end of March. At this point, part of the wine undergoes slow fermentation at a controlled temperature for 8 to 10 days on the Amarone and Recioto marc. Only then is the wine matured for 1 to 2 years in Slavonian oak barrels and then aged for a further 6 months in the bottle after bottling.The Capitel San Rocco Valpolicella Ripasso Superiore is a wine with the potential to age for 12 to 15 years.
The wine is produced with grapes selected in the Marne biance vineyard in Maternigo estate. The wine is obtained according to the ancient technique of Ripasso, in other words, though the refermentation of one part of Valpolicella wine produced in October on the marc of Amarone and Recioto.This is an elegant wine that is complex and reflects the style of the family. It is round, but dry, and is a great protagonist of the territory that expresses its worth full heartedly. It is suitable for aging and for food pairings.
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