Tenuta Sant'Antonio 'Monti Garbi' Valpolicella Superiore Ripasso
Italy - Veneto
Tasting Notes from the Winery:
Fermented under controlled temperatures with the same selected yeasts used for the Amarone grapes, “Ripasso” referments young Valpolicella in October on the pomace of Amarone. Malolactic fermentation then ensues naturally in 500-litre tonneaux. It is then aged 15 - 16 months in 500-litre tonneaux, 30% of which are new and 70% one-wine barrels. Ruby red and fragrant of red fruit and cherries it reads as sweetish on the attack despite it being a dry red. Soft yet powerful, fresh, and full-flavored this is balanced by a trace of tannin and a spicy aftertaste.