Ripasso
- Falstaff Bewertung: 92
- Robert Parker Wine Advocate Bewertung: 88
The harmonious bouquet, freshness and dry flavour make this ripasso a perfect wine for the whole meal.
-
Attributes
Producer:
Rubinelli VajolYear:
2017Appellation:
Valpolicella Ripasso Sup. DOCCategory:
Red wineRegion:
VenetoLand:
ItalyVariety:
CuvéeCharakter:
intense & opulent -
Complete description
Vintage Description:
Opening to immediate sweetness with cherry marmalade and baked plum, the Rubinelli Vajol 2017 Valpolicella Ripasso Classico Superiore offers a simple presentation from a hot vintage with a medium-lean texture, tart berry and some simple herbal end notes. (Monica Larner - Robert Parker's Wine Advocate; Oct 05, 2023)wine:
wine title:
Ripassowine description:
The harmonious bouquet, freshness and dry flavour make this ripasso a perfect wine for the whole meal.country:
Italyregion:
VenetoProducer:
Rubinelli VajolCategory:
Red wineWeincharakter:
intense & opulentappellation:
Valpolicella Ripasso Sup. DOCGlass:
RotweinPremiumglass:
Zinfandel / Chianti ClassicoIdeal serving temperature (°C), from:
16Ideal serving temperature (°C), up to:
18Ideal drinking maturity (years after harvest) from:
3Ideal drinking maturity (years after harvest) up to:
10food recommendation:
Braised beef in red wine sauce, Wild boar ragout, Roasted filet of beef steak, Spicy braised veal, Pork with mushroom sauce, Hard cheeseyear:
2017Grape variety:
CuvéeRebsorte(n):
50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara, 5% OseletaGrape variety abbreviation:
CV, COR, RON, MOL, OSproduced amount:
27 953Önologe:
Enrico Nicolisvineyard:
VajolSoil:
The terrain is calcareous and tuffaceous, of medium texture with a good clay presence mainly on the downward slopes, and a moderate presence of skeletal fragments in the hills.Ernte:
Selected grapes harvested by hand at the end of September.Vinification:
Selected grapes are pressed early in November after more than one month of drying in the loft. A fermentation and maceration process lasting about 15 - 20 days at controlled temperatures then takes place; in February, the wine is re-fermented 5 - 6 days over the marcs of amarone.Ageing:
The wine is aged for 36 months in large oak barrels.Residual sugar:
dryAlcohol level (%vol):
14.5Falstaff Bewertung:
92Robert Parker Wine Advocate Bewertung:
88
