Valpolicella Ripasso Superiore Regolo di Sartori is produced with 55% Corvina Veronese, 25% Corvinone, 15% Rondinella and 5% Croatina. We are in the hills north of Verona, on clayey-limestone soils. During the harvest, the grapes are selected in the vineyard, then proceed with a delicate crushing-destemming and fermentation at a controlled temperature for 8-10 days. The "ripasso" takes place in February; this traditional technique consists of the refermentation of wines of the same or previous years on the fermented marc of dried grapes to produce amarone. It aims to strengthen and make robust the Valpolicella. The wine thus “repassed” acquires colour, structure, aromas, tannins and about 1/1.5% more than the original wine. After the subsequent malolactic fermentation, the ageing of about 18-24 months begins which also includes a passage in medium and large-sized barrels. After bottling, the wine rests for at least 6 months in the bottle.

VALPOLICELLA RIPASSO REGOLO SARTORI: TASTING

Regolo di Sartori has a bright garnet red colour; on the nose, it is intense in the aromas of red fruit in alcohol, sweet spices and mentholated balms. In the mouth, it is full, with a cherry flavour, velvety tannins and a good balance between hardness and softness. Good with stewed pork cheek.