Signature red dry wine produced with the double fermentation “ripasso” technique using dried pressed grapes from Tenuta Cajo’ Amarone Della Valpolicella DOCG with fermentation in the patented tank Fermentino Ca’Botta® for an extra potent body.
The olfactory note is characterized by the variety of spices and berry notes, thyme, rosemary, spicy herbs, black pepper, and prunes, fused with the tones of chocolate, smoke and minerals. The taste is rich in fresh berries - cherry, blackberry, chokeberry, with the tones of green and white peppers. Soft, elegant tannins leave a feeling of freshness and balance.
TENUTA COSTA ROSSA Valpolicella Ripasso DOC Superiore is ready to drink immediately after opening, but for the best enjoyment, it requires at least 30 minutes of decantation.
Luca Maroni (Italy) — 93/100.
Verona Wine TOP 2017 (Italy) — Gold medal.
Berliner Wine Trophy (Germany) — Gold medal.
Vivino Wine style awards 2018 — Best Italian Ripasso.
Made from a selection of the best grapes collected strictly by hand, with careful quality control. Grapes are harvested from the beginning of September until the first week of October. The collected grapes are carefully placed into the net boxes, and dried with fresh air from the outside, ventilated with high altitude mountain air. Yielded grapes, that have 80% of their mass, are pressed in November.
Vinification: Maceration and fermentation are done in the stainless steel tanks Fermentino Ca’Botta® using a patented method. The duration of the maceration is 5 days at a temperature below 8ºC, fermentation is done for 10 days at a temperature below 20ºC. After the fermentation dried pressed grapes from Tenuta Cajo’ Amarone Della Valpolicella DOCG are added to the wine and the wine is fermented for a second time in the stainless steel tanks Fermentino Ca’Botta® done for 10 days at a temperature below 20ºC. As a result, each bottle has 1,8 kg of fresh grapes. After fermentation, the wine is aged in oak barriques, made from American oak for 6 months.