This typical red wine from Northern Italy is produced using the traditional Ripasso winemaking technique. For this, a portion of the Valpolicella grapes, which were contaminated the previous autumn, are poured onto the Amarone lees after decanting in March. The Corvina, Corvinone, and Rondinella grapes, each containing 30 percent and 10 percent other local red grapes, are sourced from vineyards on the morainic hills of the Valpolicella region.
After manual harvesting, the grapes are destemmed and simultaneously pressed. Alcoholic fermentation then takes place for fifteen days at a controlled temperature, followed by malolactic fermentation. At this point, a portion of the wine undergoes slow fermentation at a controlled temperature for eight to ten days on the lees of Amarone and Recioto. Only then is the wine aged for one to two years in Slavonian oak barrels and then aged in the bottle for a further six months after bottling.
The San Rocco Ripasso from the Tedeschi winery is ruby red, clear, and translucent in the glass. On the nose, it reveals complex and generous aromas of cherry, raspberry, and red currant, which give the wine freshness. Fruity, balanced, and well-structured, this Veneto red wine displays a harmonious interplay of acidity and alcohol, round, full, and warm on the palate. The long, lingering finish confirms the fruity aromas of the bouquet. Enjoy this fruity Valpolicella Ripasso with red meat, game dishes, or aged cheeses.
