Il Bugiardo Valpolicella Classico Superiore DOC Ripasso – 2018
“If this is not Amarone, then it is a lying wine!” This was the exclamation of an experienced sommelier, when he tasted our first Ripasso wine in 2000, an incident which gave birth to the name of our wine, “Il Bugiardo,” or “the liar.”
- 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.
- 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
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 vini ed 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.
- 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.
- Varietal Composition: 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina, 5% Oseleta
- Alcohol: 14.7%
- TA: 5.3 g/L
- p H: 3.6
- RS: 2.0 g/L
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.