Terre Molin Valpolicella Ripasso

Terre Molin Valpolicella Ripasso

WHY WE LOVE IT

  • Cantina de Verona is the merging of two historic and highly recognized cooperatives.
  • Quality procedures are used in all aspect of grape selection, growing, pressing, aging and bottling.
  • Grapes are hand selected from the highest quality in Verona.

Varietal Composition: Corvina and Corvinone Veronese, Rondinella

Elaboration: Ripasso is a red wine from the Valpolicella area located north of Verona in the Veneto region. “Ripasso” means “repassed.” The production process of fermented Valpolicella is added to a cask containing the skins and lees left over from recently fermented Amarone wines. The process of adding (or repassing”) the Valpolicella wine  over  the  remainders  of the “bigger” Amarone wine gives additional color, texture and flavor to the Valpolicella wine.

The grapes are hand selected. They undergo soft pressing, fermentation and maceration for about 10 days in October. The wine then remains in steel and cement barrels until February. Subsequently, they are fermented on the marc of freshly racked Amarone (Ripasso technique), to acquire more body and taste. They are aged for at least one year prior to bottling.

Tasting Notes: Terre Molin Valpolicella Ripasso has an intense ruby red coloring. It has a ethereal and delicate bouquet that is elegant, with hints of ripe fruit. The palate is dry and soft, with a slightly bitter aftertaste with ageing.

PRESS

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PRODUCER BACKGROUND

Terre Molin wines, produced by Cantina di Verona, are part of a cooperative of approximately 250 growers throughout the Verona area. The Cantina di Verona was born from the merging of two historic and highly recognized cooperatives,  Cantina Valpantena and Cantina di Custoza. Today, it has a staff of 49 employees, including oenologists, specialized agronomists, staff and cellar personnel. The grapes to develop Terre Molin are selected by Steve Machetti, Gamafood Company Director of Sales, in cooperation with the Cellar Director and oenologist Luca Degani.

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