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Carra Valpolicella Ripasso
$25.99
The Meaning of the word RIPASSO in fact means RE-PASS or PASSED TWICE, just because
the wine passes over the skins and the lees of the bigger and more complex brother called
AMARONE. The legend says that this technique has been developed in the middle age by the
poor farmers that could not afford to buy the big and expensive Amarone Wine, therefore they
were stealing the skins of the Amarone from the landowners to mix them with their little and
lousy wines and obtain something close to what the aristocracy was drinking. A perfect
complement to highly seasoned first courses as well as roasted meat or steak.
Best served at 60°-64° F.
This wine pairs well with…
Wine Information
| Region | VENETO | pH | ||
| Vintage | 2020 | Residual Sugar | ||
| Grape | Corvina/Molinara/Rondinella | Cellar Potential | ||
| Country | Italy | Unit Size | 750ml | |
| Alcohol Percentage | Varietal Composition | 60-70% Corvina, 20-30% Rondinella, 5-10% Molinara | ||
| Appellation | Color | |||
| Nose | ||||
| Palate | ||||
ESTATE: CARRA
WINE: Valpolicella Superiore Ripasso
GRAPES: 60-70% Corvina, 20-30% Rondinella, 5-10% Molinara
REGION: Veneto
CITY: Negrar
SOIL: Clay, limestone with a layer of stones under the first 3 feet.
COLOR: Deep ruby-red with violet highlights
NOSE: Elegant and complex, it shows ripe berry and flowers
TASTE: Full-bodied and soft, with lovely velvety tannins and a long finish.
SUPERIORE: for a Valpolicella means minimum 12.5% alcohol content & 14 months of aging.
RIPASSO: is a very old and traditional process used to give to the Valpolicella wine richness and
body. After the Valpolicella is fermented in the usual way, it is placed in barrels containing the
skins of the AMARONE, a concentrated wine made using semi-dried grapes. This process, at
Carra lasts from 2 to 3 weeks, adds color, tannins, and complex flavors.
The Meaning of the word RIPASSO in fact means RE-PASS or PASSED TWICE, just because
the wine passes over the skins and the lees of the bigger and more complex brother called
AMARONE. The legend says that this technique has been developed in the middle age by the
poor farmers that could not afford to buy the big and expensive Amarone Wine, therefore they
were stealing the skins of the Amarone from the landowners to mix them with their little and
lousy wines and obtain something close to what the aristocracy was drinking. A perfect
complement to highly seasoned first courses as well as roasted meat or steak.
Best served at 60°-64° F.
| Weight | 2.0 lbs |
|---|---|
| Dimensions | 3 × 3 × 12 in |
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