BEST VALUE ITALIAN RED, VERONELLI GUIDE 2019. (2017 and 2019 vintage)
TOP 100 WINERIES OF THE WORLD, WINE & SPIRITS MAGAZINE.
James Suckling 93 points. This wine does not see appassimento, but like all Ripasso, the Valpolicella Ripasso Classico Superiore I Progni is refermented on the air-dried skins left over from Amarone. Ripasso is an ancient wine making technique used for centuries in Valpolicella, the second fermentation is on the sweet, locally dried grapes. Made with grapes sourced from a single vineyard in Valpolicella Classica, called I Progni. The blend is 70% Corvina and Corvinone, with 30% Rondinella and Oseleta. Le Salette is a small, family owned producer in the Valpolicella region of Veneto. Their 20 hectares of vines are now producing some of the very best amarones in the market, and this quality runs through their whole range. Grapes: Corvina, Corvinone, Rondinella, Molinara, Croatina e Sangiovese Production method: "Ripasso-wine": initial fermenting stage in October followed by a second fermentation in March on the sweet lees of Recioto Ageing: 18 months in Slavonian oak casks (70%) and in barriques (30%). 4 months in the bottle for the final ageing process. Best served with strong flavoured pasta and red meat. It lends itself to being aged for even 5 - 7 years or longer.
Ripasso is an ancient wine making technique used for centuries in Valpolicella, the second fermentation is on the sweet, locally dried grapes. Made with grapes sourced from a single vineyard in Valpolicella Classica, called I Progni.
Alcohol Content: 14%
Grape Varieties: 70% Corvina and Corvinone, 30% Rondinella and Oseleta
Vineyards: Vineyards Valpolicella Classica. Named after I Progni creek running through this vineyard
Wine Making: Ripasso is an ancient technique of wine making in Valpolicella. The initial fermentation is in October, the second one in January/February, on the sweet "passito" grapes
Vine Training: Pergola and Guyot
Ageing: 18 months in oak barrels, 4 months in bottle. Could be enjoyed for 10 years
Pairing: Risotto with asparagus, mushrooms or pumpkin. Meat or vegetable lasagna, grilled meat and aged cheeses
Serving Temperature: 18°C/ 64°F. Best to open one hour ahead of serving
