Valpolicella Ripasso Superiore Capitel San Rocco di Tedeschi: THE PRODUCTION

The Valpolicella Ripasso Superiore Capitel San Rocco di Tedeschi was produced from Corvina (30%), Corvinone (30%), Rondinella (30%) grapes, in addition to a small percentage (10%) of Rossignola, Oseleta, Negrara, and Dindarella. The original vineyard, named Marne Bianche, is located within the Maternigo Estate, between the municipalities of Tregnago and Mezzane di Sotto, in the province of Verona. The vinification process included an alcoholic fermentation phase carried out at a temperature of 28°C for a period of 15 days. Following malolactic fermentation, the wine underwent a slow refermentation in contact with the pomace of Recioto and Amarone for 8-10 days at a temperature of 18°C. Aging took place for a maximum of 24 months in Slavonian oak barrels, plus an additional 6 months in the bottle.

VALPOLICELLA RIPASSO SUPERIORE CAPITEL SAN ROCCO TEDESCHI: THE TASTING

The Valpolicella Ripasso Superiore Capitel San Rocco di Tedeschi presents itself in the glass with an intense ruby red color. On the nose, aromas of cherry and ripe berries emerge, combining with hints of potpourri and evolved notes of cocoa and dark oriental spices. The palate is full and enveloping, enhanced by smooth tannins and a long fruity and spicy finish. It pairs well with aged cheeses and flavorful dishes of red meats or game at the table.