Santi - Solane Valpolicella Classico Superiore Ripasso 2016 Ml. 750
From 12 to 18 months
The house of Santi was founded in 1843 by Attilio Carlo Santi, who started his production with the classics Soave, Valpolicella, Recioto, Amarone and Bardolino obtained from the grapes he harvested in his own vineyards in the heart of the very best zones.
Over the years, Santi has gradually transformed.
It launched the GIV quality system that runs through the entire production process, from the vineyard to vinification techniques to the wine-making philosophy to bottling.
Santi has three vinification cellars at Tenuta Pule, San Pietro Incariano and Tenuta Preella, a maturation cellar and a bottling plant equipped with state-of-the-art technology at Pedemonte.
Today, Santi is a byword for very prestigious wines created by skilled and experienced oenologists who combine tradition with an eye to the future.
The house of Santi was founded in 1843 by Attilio Carlo Santi, who started out producing classic Soave, Valpolicella, Recioto, Amarone and Bardolino obtained from grapes grown in the estate's own vineyards in the best zones.
Over the years, Santi has gradually transformed and has implemented a quality system that spans its entire production process, from vineyard to vinification to wine-making philosophy to bottling.
Santi has three vinification cellars at Pule, San Pietro and Preella, a maturation cellar where the wines are aged in oak, and a bottling plant at Pedemonte equipped with the latest technology.
It also has a team of three oenologists who work together to achieve a clear objective.
This wine is obtained via the ripasso method, i.e., refermentation of Valpolicella Classico Superiore. It takes its name from the word for rooms with no ceiling known as olane because they receive lots of sun that contain the racks on which the grapes are partially dried.
|Ageing and Fining||The wine was stored in large wooden containers and was later decanted into French and American barriques (once, twice and three times used); the maturation in wood lasted for 15 months; the bottling took place in March 2005, and the wine is offered for sale after a suitable ageing in glass.|
|Ageing||From 12 to 18 months|
|Color||Has a deep ruby colour|
|Aroma||The bouquet is typical, complex and very intense, and reveals strong hints of fresh red fruits and wild cherry preserve, rounded off by notes of vanilla.|
|Aroma||balsamic, Vegetal, Floral, Fruity, Spicy, Burnt|
|Taste||He flavour is warm and clean, concentrated and balanced with an elegant spicy (black pepper), toasty aftertaste. But what sets it apart is its personality which it displays in its notable elegance and fine bouquet, its balance, its sapidity and its length of flavour. It can last for a long time, and still improve.|
|Serving temperature||16°-18° C.|
|Blend description||Corvina 65%, rondinella 30%, molinara 5%.|
|Matching||Roast, Braised meat, Red meat, Roasted red meat, Red meat stew, Grilled meat, Kill, Game, Roasted white meat, White meat stew, Cured cheeses|
|Ideal with||Meat Red, Meat White, Cured cheeses|
|Classification||Valpolicella Ripasso Classico Superiore DOC|