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Vantorosso

Valpolicella Ripasso Classico D.O.C. 2020

Valpolicella Ripasso Classico D.O.C. 2020

50% Corvina Veronese · 45% Corvinone · 5% Rondinella
2020
Italië · Valpolicella
Dark & Intense
kers · framboos · rozen · drop · aarde · eikenhout
€22,50
€22,50
Sale Sold out

Vantorosso, Valpolicella Ripasso Classico D.O.C. 2020

Vantorosso is located in Valgatara, the heart of the Valpolicella Classico zone. This Ripasso is created by fermenting the wine a second time on the skins remaining after Amarone production. The result: more concentration and complexity, without the heaviness of a full-fledged Amarone.

What you smell
Ripe cherries and raspberries, with red roses underneath, a hint of liquorice, and something mossy.

What you taste
Warm and full on the palate, with tannins that are present but remain smooth. A surprisingly fresh acidity keeps everything in balance and prevents the wine from becoming clunky. The finish is medium-long, with a slightly bitter cherry-stone note.

How it's made
Corvina, Corvinone, and Rondinella from the Classico zone. After the first fermentation, the ripasso technique follows: a second fermentation on Amarone skins. Then 15 months of aging in French oak, followed by 12 months of bottle rest.

Serving
16-18°C. Open half an hour beforehand or decant briefly. Choose a generous glass so that the aromas can develop.

Pairs well with

  • Ossobuco: the soft tannins and warm fruit notes embrace the tender meat and rich gravy.
  • Grilled lamb chops: the fresh acidity of the wine cuts through the slight fat edge of the lamb.
  • Aged Parmigiano: the salty, umami-rich cheese brings out the fruity side of the Ripasso.

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Nose
Ripe cherries and raspberries, with red roses underneath, a hint of liquorice and something mossy.

Palate
Warm and full in the mouth, with tannins that are present but remain smooth. A surprisingly fresh acidity keeps everything in balance and prevents the wine from becoming heavy. The finish is medium-long, with a slightly bitter cherry stone note.

Corvina, Corvinone, and Rondinella from the Classico zone. After the first fermentation, the ripasso technique follows: a second fermentation on Amarone skins. This is followed by 15 months of aging in French oak, and then 12 months of bottle rest.

16-18°C. Open half an hour in advance or decant briefly. Choose a large glass so the aromas can develop.

- Ossobuco: the soft tannins and warm fruit notes embrace the tender meat and rich gravy.
- Grilled lamb chops: the slight fattiness of the lamb is cut through by the freshness of the wine.
- Aged Parmigiano: the salty, umami-rich cheese brings out the fruity side of the Ripasso.

Vantorosso is opgericht door coureur Vanni Pasquali, samen met wijnmaker Franco Allegrini van Allegrini Estates. In de vallei van Fumane herstelde Pasquali het verwaarloosde land van zijn vader tot een modern wijndomein voor Valpolicella Classico.

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Valpolicella is de streek van het drogen. Dezelfde druiven leveren er een lichte, sappige rode wijn of een geconcentreerde Amarone, afhankelijk van hoe lang de trossen op rekken hebben gelegen.

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