Valpolicella Ripasso Monti Garbi has the taste of a mini Amarone, and that is indeed accurate. Part of the juice gains extra flavor by mixing the fermented juice with the remaining must from the Amarone. This is called ripassare, or passing through again. A second fermentation occurs with the Amarone skins. And since those leftover skins from the Amarone must are still deliciously infused with plenty of flavor, the Ripasso also acquires slightly fuller aromas, more power, structure, and character. That is how you get a Ripasso, or a mini Amarone. Let the Great Enjoyment begin!<\/p>\n
In 1995, the first wines from Tenuta Sant\u2019 Antonio came onto the market, and the attention of the wine press, importers, and consumers was drawn almost immediately. This winery of four brothers from Veneto<\/a> was one that had to be reckoned with! The first major recognition took place in 2000 when the Gambero Rosso awarded the Cabernet Sauvignon Capitello 1997 three glasses. Before that, the Chardonnay Colori d\u2019Autunno 1996 had already scored 93 out of 100 points in Wine Spectator, and there was much interest in the Chardonnay IGT Scaia Bianca. It had become clear that the Castagnedi brothers were capable of making international wines. Currently, the four brothers produce great wines that receive high praise internationally from wine critics as well as consumers!<\/p>\n This Valpolicella Superiore Ripasso is made from 70% corvinone<\/a> and corvina<\/a>, 20% rondinella<\/a> and 10% croatina<\/a> and oseleta<\/a> grapes. All come from densely planted vineyards (8,000 plants\/ha). These are situated on the limestone hills of the Monti Garbi, or \u2018poor rugged mountains\u2019.<\/p>\n The harvest begins in early October, and after pressing, the must ferments for 24 hours at a low temperature. Part of the juice gains extra flavor by being poured (ripassare) over the must remaining after the production of Amarone. And since those leftover skins are still nicely infused with plenty of flavor, the Ripasso also acquires slightly fuller aromas, more power, structure, and character. But without the sweetness and high alcohol content characteristic of Amarone. The second fermentation then begins, and the wine ages in Slavonian oak for a year. After that, it ages in the bottle for another twelve months.<\/p>\n The Monti Garbi is ruby \u200b\u200bto cherry red with robust aromas of ripe red fruit. The wine has a modest touch of oak, refined spiciness, and a beautiful length. This Valpolicella<\/a> is a great accompaniment to pastas, light meat dishes, and harder cheeses.<\/p>\n <\/p>\n <\/p>\n <\/p>\nValpolicella Ripasso Monti Garbi\u00a0t<\/strong>erroir and winemaking<\/h2>\n
Taste and food pairing<\/h2>\n