Valpolicella Ripasso Classico Doc Superiore “Catullo” by Bertani
A perfect example of a Valpolicella Superiore style from masters Bertani. Juicy and flavourful but approachable and soft, with a great spice kick and crowd-pleasing fruit that would surely please the legendarily hedonistic poet.
Winemaking: classic ripasso technique taking place in March, using grapeskins from grapes dried in the Amarone process. One year in barriques, one year in concrete vats before 6 months in bottle prior to release.
Assemblage: Corvina Veronese 70%, Corvinone 20%, Rondinella 10%.
Soil: chalk, marl and limestone.
Colour: ruby-purple, with a grainy red hue.
Aroma: fresh candied cherry, with mixed peppercorns and vanilla notes.
Palate: medium bodied, with refreshing acidity and a soft but detectable tannic bite. Strong dark plum flavours, with a Maraschino edge and a hint of cocoa.
Ageability: great now, and for the next year or two it should retain its freshness.
Pairing: bigger primi, not to mention a terrific hamburger or a barbecue.