Valpolicella Ripasso Superiore "Valpantena" DOC COSTA ARENTE
| Points sommelier | 91/100 | 2025 |
| Cave | COSTA ARENTE |
| Dénomination | Valpolicella Ripasso Superiore Doc |
| Millesime | 2020 |
| Cépages | Corvina, Corvinone, Rondinella and other grapes |
| Degré alcoolique | 14,50% |
| Cl | 75cl |
| Sulfites | Contient des sulfites |
| Siège de la Cave | Costa Arente - Grezzana (VR) - Località Costa, 86 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Lamb, Medium-aged cheeses, Grilled meat, Pasta with meat sauce, Scallops with mushrooms, Meat and game stew, Cannelloni |
| Region | Venetian (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Valpolicella Classico Ripasso |
Produced with Corvina, Corvinone, Rondinella grapes and other vines in a smaller percentage, this Venetian red wine from Costa Arènte winery comes from the vineyards of Valpantena, that part of the valley that goes from Verona to the Monti Lessini and which for this wine in particular falls within the territory of Grezzana. Its name derives from the fact that Valpolicella wine is "passed over" on the skins of Amarone and Recioto in order to create a greater complexity of aromas and a higher alcohol content. For this Valpolicella Ripasso the grapes, grown on calcareous marl soils rich in minerals, are harvested by hand and then passed over the Amarone marc for a duration of 10-14 days. The wine then ages in French oak barriques for a period of 18 months and in the bottle for another 6 months.
Characteristics of this wine from Veneto
The organoleptic exam shows an intense ruby red color and an olfactory bouquet that evokes cherry and spicy notes; on the palate it is soft and with a slight acid vein but nevertheless with an inviting drink.
Suggested food pairings while tasting this red wine from Veneto
Try it with particularly structured meat-based second courses, but also with first courses based on meat sauce or mushrooms. Excellent with aged cheese too. Serve at a temperature of 16-18°C in a tapered glass.
