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Antica Vigna Valpolicella Ripasso DOC Superiore 2016

ID No: 446551
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Country:Italy
Region:Veneto
Grape Type:Corvina
Product Description

Antica Vigna Valpolicella Ripasso DOC Superiore is made from 65% Corvina, 20% Rondinella, 10% Corvinone, 5% Merlot

Ripasso Superiore DOC is an elegant and refined wine, showing a beautiful and intense ruby color. Spicy, with cherry hints and wild berries notes, it features great personality and complexity. In the palate it is rich, very fruity, elegant and still young but already very well-orchestrated, with the typical notes of wild berries that blend well with the complexity of the wine.

 20% in steel· 80% in wood for 6 months of which 2/3 in American and French barriques, half of which are used for the second and third time 1/3 in large barrels
Aging:
Fermentation time: about 7/10 days the first and 15 days the second.
Fermentation: at a controlled temperature of 18/20° and second fermentation on the skins of Amarone at 18/20°C.
Vinification: soft crushing of destemmed grapes to obtain Valpolicella.
Drying: the grapes are not dried but vinified fresh.
Harvest: mid-September with manual harvesting of the grapes.
VINIFICATION AND AGENG:

Vineyard management: sustainable agriculture and great attention to natural cycles
Vine density: 4,000 to 5,400 vines per hectare
Vine planting year: from 1972 to 2009
Vineyard training system: guyot and pergola
Soil type: limestone
Exposure: south
Height: 350/400 meters asl
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
THE TERRITORY:
Pairs well with grilled and roasted meats, as well as cheese.

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Pago de Carraovejas Ribera del Duero 2016

Pago de Carraovejas Crianza Ribera Del Duero 2016 is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot


The Pago de Carraovejas Ribera del Duero 2015 vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 


Pago de Carraovejas Crianza Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.
The wine was aged in barrels for around twelve months.


Review:

Intense graphite, orange peel, chocolate and blood orange with intense red-cherry essence. The palate has a very long, succulent feel with great flesh and freshness. Deep, powerful and focused. Drink or hold. -James Suckling 93 Points


 


 93 Points
Pago De Los Capellanes Crianza 2016

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.

 


 92 Points
Amaren Rioja Crianza 2013

Amaren Rioja Crianza is made from 85% Tempranillo and 15% Garnacha

The wine is truly attractive, transmitting the finesse and elegance of the Tempranillo and the fresh, delicate fruitiness of the Garnacha. A balanced combination which is far from an excessive complexity, corpulence or over extraction to achieve the goal set by the bodega: to make a “RICH” wine in capital letters. With a nose in which the fruit character with floral nuances and strawberry toffees will stay with you all through its passage through the mouth, where you can sense its power, but with an elegance, enchanting you with its great balance until the long finish with heady notes of red fruit typical of the best garnachas from the Rioja Alavesa.

Only the perfect grapes are used to produce this wine. Amaren Crianza is the pursuit of perfection in all areas: the vineyard, the selection process, winemaking method and ageing.

Made from 85% tempranillo and 15% garnacha from vines with an average age of 35 years, the grapes are selected on a dual sorting table, first a manual check of the clusters and then individual berries. 
Both varieties are harvested, vinified and aged separately to extract their optimum potential and obtain aromatic complexity.
After vinification the wine is cask aged for 12 months in 50% new, American-oak barrels and 50% in French-oak barrels used for a second vintage.
Tempranillo brings to the wine typical finesse, elegance and true expression of the characteristics of the best soils of Rioja Alavesa. Garnacha is the ideal complement that brings notes of red fruits, freshness and delicacy.


Review:

"Deep ruby. Oak-spiced cherry and blackberry aromas and flavors are complemented by a suggestion of mocha that gains strength as the wine opens up. Plush and seamless in style and showing no rough edges. Rich yet lively; a peppery note adds a spicy kick on the back half. Gentle tannins shape the impressively persistent finish, which leaves a hint of bitter chocolate behind. - Josh Raynolds"
- Antonio Galloni's Vinous (May 2017), 91 pts

 Vinous Antonio Galloni: 91
Maurice Protheau Mercurey Rouge 1er Cru Clos l'Eveque 2017

Maurice Protheau Mercurey Rouge Premier Cru Cru Clos l'Eveque is made from 100 percent Pinot Noir. 

The "Clos l'Evêque" was in the XVIII century  the best vineyard in Mercurey. It belonged to the Bishopric of Chalon-sur-Saône, near Mercurey, and the wine was used for the bishop' receptions as well as for the masses (only the best wine could be served to God). In French "Evêque" means Bishop. It is also called a "Clos" because the vines used to be surrounded by a wall. Some parts of it still remain.

Lovely garnet color, medium intensity, limpid and bright, beautiful tears. The nose, clean and elegant, evokes ripe red and black fruits, rapsberry, cherry, blackberry, blueberry; the aeration is enriched by fine woody notes, roasted coffee, cocoa and a hint of licorice. The palate is ample, full, round and fleshy with a fruity expression of a beautiful purity; the evolution shows a fine substance, silky tannins supported by the freshness; the whole, perfectly balanced, presents a long torrefied finish on sweet spices.

From the 1er Cru "Clos l'Eveque", situated in the Northern part of the Mercurey village.

Harvesting is done manually and in crates to avoid trituration and bursting of the berries. The grapes are totally de-stemmed and put into tanks at low temperature for 3 days minimum. The maximum fruit is extracted. Pumping and some light pigeages will allow us to extract the coloring matter and tannins, which will promise us a good aging. The fermentation temperature will rise gradually to more than 30°C in order to stabilize the color. Once the sugars are finished, about 15 days minimum, maceration ends in closed tank for the final outcome of the wine.


The juice from the vat will be drawn off, then the solid material will be pressed into a pneumatic press and will be added in small touches to the free-run juice. After settling of the juice for 24 hours, the wines are intoned for aging in oak barrels for a period of 11 months. Malolactic fermentation will gradually start and will end in barrels.

Pairs with Beautiful meats (roast beef) and cheese.  After the wine has aged, it can also be served with game.

Ilaria Accordini Amarone Classico 2015

Ilaria Accordini Amarone Classico 70% corvina - corvinone, 30% rondinella - 20 years old vines

Full red color, tending to ruby red. Complex aromatic nuances, that range from black cherry to blueberries, chocolate. A sumptuous expression of ripe fruit, that runs through the mouth with invasive persistence, typical for a great Amarone. The finale closes with sinuous tobacco and new leather notes.

Ideal with boiled, roasted and grilled meat.


Alain Jaume Lirac Rouge Roquedon 2016

Alain Jaume Lirac Rouge Roquedon is made from 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Carignan.

Inky color. The nose is dominated by aromas of wild fruit (blackcurrant, blackberry) and spices. Long and balanced mouth.
"Roquedon" deliver more of the "round"- "sweet" body from the Grenache, and cherry-red fruit expression. It is dark in color, almost black.

Traditional wine-making in stainless still vats. Crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages. Ageing mainly in vats and about 10% in oak barrels. Bottling 15 months after the harvest.

 

Review:

"Based on 60% Grenache, 20% Syrah, and the rest Mourvèdre and Carignan, the 2016 Lirac Roquedon offers more black (and even some blue) fruits to go with complex white pepper, garrigue, and new leather aromas and flavors. Ripe, opulent, and fleshy on the palate, this medium to full-bodied Lirac has loads of character."
- Jeb Dunnuck (March 2019), 92 pts

 92 Points
Try these Similar In Stock Wines
Antica Vigna Amarone della Valpolicella Riserva 2012

Antica Vigna Amarone della Valpolicella Riserva is made from 65% Corvina, 20% Rondinella, 10% Corvinone, 5% Merlot.

Amarone DOCG has maintained unchanged its typicality, so that “the essence of the territory” of Valle di Mezzane and Cazzano di Tramigna powerfully emerges. Rich in color, firmly structured but with fresh notes. 



WINEMAKING AND AGING:
Manual harvest early October with selection of the best bunches.
Drying: natural drying in fruit cellar for 3/4 months with a sharp drop in weight of around 30%.
Vinification: soft crushing of destemmed grapes in the months of January and February.
Fermentation: at a controlled temperature of 18/21°C. Fermentation time: about 30 days
Aging:· 80% in oak barrels for 30 months of which 2/3 in American and French barriques, half of which are used for the second and third time, 1/3 in large


THE TERRITORY:
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
Height: 350/400 meters asl
Exposure: south
Soil type: limestone
Vineyard training system: guyot and pergola
Vine planting year: from 1972 to 2009
Vine density: 4,000 to 5,400 vines per hectare Vineyard management: sustainable agriculture and great attention to natural
cycles


Pairs well with grilled and roasted meats, as well as cheese.


Timeless Notes:


Rich in color, firmly structured but with fresh notes. Complex with depth and elegance on the palate,. Balanced notes of currant and wild berries that blend well with the complexity of the wine. Touches of tobacco and leather notes merge with ripe fruit flavors that linger on long strain tannin. This one is drinking now, but can handle more time in the cellar with ease.





Ilaria Accordini Ripasso Valpolicella 2016

Ilaria Accordini Ripasso  is made from 60% Corvina, 20% Rondinella, 20% Corvinoni

Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.

Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.
Pairs well with roasted meats.

Gagliasso Dolcetto d'Alba Vigna Ciabot Russ 2016

This Dolcetto offers ripe dark fruit, spice and earthy sensations, as well as hints of black pepper and anisette.

Average density of vines: 5500 vines per hectare Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 28-30°C with 5-6 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 2 month in old big barrels; after this period the wine is bottled and refined for 4-6 month.

Refreshing acidity makes this very food friendly. It would work well with pasta topped with porcini mushrooms.

Le Sang des Cailloux Vacqueyras Cuvee Lopy 2016

One of the best properties in the appellation of Vacqueyras, and certainly the bestnamed, Le Sang des Cailloux is located on the limestone escarpment which divides the villages of Vacqueyras and Sarrians. The idiosyncrasy betrayed by Serge Férigoule handle-bar moustache reveals an approach to winemaking which is as individual as it is successful.  

Review:

A gorgeous Grenache expression on the nose, from a parcel of 70 year old vines, showing herbal, plum and strawberry aromas, enveloping and inviting. The Syrah adds structure and bite on the medium to full-bodied palate. It has a lovely quality of ripe tannins, good acidity and freshness, with a very long finish. An absolute winner this year. Drinking Window 2019 – 2025 –  Decanter 94 Points

 94 Points
Strozzavolpe The Hanging Fox Chianti DOCG  2016
Color: Ruby red with garnet reflections.
Bouquet: Intense, vinous bouquet with hints of iris and violets.

Taste: The flavor is full of ripe fruit with nuances of cherry and marmalade mixed with spice. The finish is persistent Sangiovese 5% Cilegiolo 5% Pugnatello

Vineyards: 25 hectares of Chianti vineyard at the highest point above Poggibonsi. The vineyards are protected by a thick woods of live oaks and the high altitude provides an enviable and well-ventilated exposition. The stony- calcareous soil is rich in fossils and minerals which give the wines an admirable structure. The warm days and cools nights enhance an already seductive bouquet. The vineyards lie at 350 meters. Vines are an average of 25 years old.
Harvest: October– by hand.
Yield per hectare: 85 Quintals per hectare
Vinification: Fermentation in stainless steel at controlled temperatures with maceration on the skins for 15 to 20 days. The wine is then racked and goes through malolactic.
Aging: Cement tanks of pietra serena
Acidity: 5.6

Salamis, pastas, grilled or roasted meats, dishes flavored with mushrooms, or rosemary. Excellent with polenta dishes.


Vignac Bordeaux Kosher 2015

This wine is Kosher (Mevushal).
Vignac Bordeaux Kosher is made from 60% Cabernet Sauvignon and 40% Merlot.
Red and dark fruits, peppery aromas. Elegante structure. Full bodie

Traditionnal vinification. Long maceration to extract colors and structure. 10% of the wine was aged in French Oak barrel in order to bring a little complexity and spice.

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Chavy-Chouet Volnay Sous la Chapelle 2017

Chavy-Chouet Volnay Sous la Chapelle is made from 100 percent Pinot Noir.


A characterful wine that is broad and fruity. Smooth and elegant tannins make this a feminine wine, marked by aromas of black berries and leather.

Total acreage for this wine: 0.1 hectare (0.25 acres)Planting density: 10 000 vines per hectares
Age of the vines: 10 years
At the bottom of the slope in the heart of Volnay, this plot lies on clay-sand soil.