Waarom deze wijn?
Een ronduit wulpse wijn. Deze 'baby Amarone' is net als Amarone zelf ook gedeeltelijk gemaakt van gedroogde druiven, even intens maar eerder op dronk. Fluweelzacht en rijk, een luxe wijn om langzaam van te nippen tijdens de winteravonden.
De smaak
Donker en verleidelijk, deze wijn heeft een overvloed aan sappige pruimen, rijpe bramen en zoete vijgen op een kruidig bed van kaneel, anijs en sandelhout.
De details
type wijn: fluweelzacht, pit en rijp
druivensoort: Corvina 65%, Rondinella 30%, andere autochtone druiven 5%.
teelt: conventioneel
opvoeding : 12 maanden op grote eiken vaten en 1 jaar op fles
alcoholgehalte: 13,50 %
afsluiting: natuur kurk
drinktemperatuur: 18 graden
bewaarpotentieel: nu - 2023
spijs-aanbeveling: vlees gestoofd vlees, gegrilde worstjes, rrodvlees wild & gevogelte geroosterde kip of eend risotto met wilde paddestoelen kaas medium tot rijp desert chocolade
De prijzen elders?
Wij vergelijken het voordeel altijd met de prijzen in de online-markt. Belangrijk is dat er dan wel 'appels met appels' worden vergeleken; dus precies dezelfde wijn per 6 flessen van (bij voorkeur) hetzelfde jaar én bij jou thuisbezorgd (de bezorgtarieven elders zijn meegenomen in de prijscheck).
Deze Ripasso van - volgens Robert Parker één van de top 3 producenten in het gebied - is in Nederland te koop voor een gemiddelde prijs van € 16,17 inclusief thuisbezorging.
De oorsprong
'If you can name but two producers in Valpolicella (I’m betting they are Dal Forno and Quintarelli), it’s now time to add a third: Lorenzo Begali. Lorenzo and his children Giordano and Tiliana make the most exciting wines in the region today. Visiting this small estate, tall and lanky Giordano will win you over with his impassioned dedication to the traditional Pergola Veronese growing system. He and his father believe that overhead trellising is the secret to making quality wine and controlling yields.
Having now tasted this beautiful collection of new releases, I am a true Begal-iever. Elegance is the common thread that connects them all and this is by no means easy to achieve with consistent results, especially when you factor in the appassimento, or air-drying, process.' Bron: Robert Parker
Slimme weetjes: productie van Ripasso
'In the late 20th century, a new style of wine known as ripasso (meaning "repassed") emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for a period of extended maceration. The additional food source for the remaining fermenting yeast helps boost the alcohol level and body of the wines while also leaching additional tannins, glycerine and some phenolic compounds that contribute to a wine's complexity, flavor and color.
As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market, with most Amarone producers also producing a ripasso as a type of "second wine". An alternative method is to use partially dried grapes, instead of leftover pomace, which contain less bitter tannins and even more phenolic compounds.
The first Valpolicella producer to commercially market a ripasso wine was Masi in the early 1980s. When the style first became popular in the late 20th century, it was rarely noted on the wine label. There was also debate about whether it was even permitted to be included under DOC regulations. If it was mentioned at all it was relegated to the back label wine description notes. Today the term ripasso is freely permitted to be used, with several examples on the wine market labeled as being made in the ripasso style. In late 2009, Ripasso della Valpolicella received its own DOC designation.
From Wikipedia, the free encyclopedia.
