Veneto, Italy

Il Bugiardo Valpolicella Classico Superiore DOC Ripasso – 2019

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  • Vineyard Profile

    • Vineyards: Sant’Ambrogio
    • Vine Age: 12 years
    • Soil: Dark, clayey and fertile with a high content of gravel, deep and drought-resistant.
    • Elevation: 151m slm
    • Training: Guyot with 5000 vines per hectare, 8 buds per vine. Green cover between the rows.
  • Vintage Report

    • Harvest Date(s): Selection and manual harvesting of grapes at the end of September. Part of the grapes is pressed immediately, and part is left to wither in fruit-drying facilities until November.
    • Yields: 45 hl/ha
  • Vinification

    • Crushing and pressing of de-stemmed grapes. Fermentation at a controlled temperature of 28°C. The must obtained from freshly vinified grapes in September is re-passed on the Amarone marc in January, following the traditional “ripasso” technique, and undergoes a second fermentation. The grapes left to wither are vinified in November and macerated in contact with the skins for 20 days. The two wines – ripasso, and the wine obtained from withered grapes – are then assembled together. Malolactic fermentation.

    • Fermentation: Malolactic
    • Aging: The wine is aged in tonneaux and 50 hl casks for 12 months. It is then left to mature further 6 months in the bottle before sale.
  • Technical Information

    • Varietal Composition: 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina, 5% Oseleta
    • Alcohol: 13.9%
    • TA: 5.5 g/L
    • p H: 3.5
    • RS: 1.2 g/L
  • Tasting Notes

    • Dark ruby-red color. Intense and elegant aromas of ripe fruit and spices with hints of vanilla and tobacco. Warm, persistent flavors, velvety and harmonious.

      Pairing: “Risotto al Bugiardo”, creamed with Bugiardo wine, braised or char-grilled beef meat, traditional boiled meat, medium or mature cheeses.

    • Serving Suggestions: Approximately 16-18°C. Uncork at least 4 hours before drinking or pour it into a decanter for 1 hour and then flow it back into the bottle before serving.