Conati - Valpolicella Classico Superiore Ripasso

Ripasso: the Valpolicella is "passed back" over the Amarone pomace, which gives it colour, body, degree and more complex aromatics. Superiore means a minimum of two years' ageing.

Corvina and Corvinone 60%, Rondinella 30%, Croatina-Sangiovese 10%. Morainic clay-limestone soils. Hand harvest in late September. Fermentation in concrete tank for around fifteen days, without temperature control, with daily pumping over and rack-and-return. Twenty-four months minimum in 350-litre Slavonian oak casks.

In the glass — Ruby red with violet reflections, intense and persistent. Nose of red fruit, dominated by cherry. Confirmed complexity on the palate, spicy, on a slightly bitter finish with mineral and almond accents.

At the table — Pasta, minestrone, charcuterie and lightly aged hard cheeses.

Serving — 16 to 18 °C. 14.5% vol. 75 cl.