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Valpolicella Classico
Superiore
Valpolicella Classico Superiore
Valpolicella Classico Superiore is obtained by pressing and fermentation of the newly picked corvina, corvinone, rondinella and molinara grapes.
Aged for at least a year, it has an intense and unmistakable ruby red colour and the spicy and eternal fragrance leaves a harmonic, dry and velvety flavour on one’s palate.
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Valpolicella Classico Sup.
Ripasso
Valpolicella Classico Superiore Ripasso
The Valpolicella Classico Superiore Ripasso DOC rigovernato, also called “passatore”, is achieved through fermentation of the wine Valpolicella Classico Superiore DOC from the residue of Amarone or Recioto and becomes Valpolicella Classico Superiore Ripasso DOC.
When compared to Valpolicella Classico Superiore, it comes off as more longevity and more structured. It has a higher grade of alcohol, lower acidity and a major roundness, a higher value in extracts and in phenolic substances.
In that way a wine similar as Amarone is produced, recognizable by its strenght and intense fragrance, from its ruby red colour and reflection, slightly ethereal. A fragrance that is refined, harmonic, dry and velvety.
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Amarone della Valpolicella
ClassicoAmarone della Valpolicella Classico
Amarone della Valpolicella is a strong red wine, with aging tendente al granato. The fragrance resembles dried fruit, tobacco and spices, thanks to the mould (muffe nobili) created during the drying. The rich and intensive flavour is dry, but very soft. It is fullbodied, energizing and vigorous; it has a strong personality and can exceed 20 years of aging.
Our grapes, Corvina, Corvinone, Rondinella and Molinara, are always hand- picked in the end of September – beginning of October, with maximum care to assure they are perfectly healthy and fully mature. In that way they are fit to endure the delicate following phase, the drying of the grapes, that at the Martini vinery is exclusivly natural. Our grapes are picked on the hills of Torbe di Negrar in the heart of Valpolicella Classica, a bunch of grapes at a time and carefully placed in wooden plateaux. They are then stockpiled in a fully equipped wine cellar for a time period of three-four months.
At the end of the drying process, the best grapes lose about a third of their weght which allow them to naturally reach the desired concentration of sugar. At this point they get crushed which marks the beginning of the long process of winemaking, which for Amarone happens through a complete alcoholic fermentation. The last phase of the aging occurs at the Martini vinery in precious durmast barrels in a time period of at least 36 months; this delicate final phase gives this great wine its particular fragrance and it becomes marked, spicy and etheral. It maintains a dry flavour, but is also soft and harsh, vigorous and velvety at the same time.
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Recioto della Valpolicella
ClassicoRecioto della Valpolicella Classico
Known already in the Roman time, the name stems from “recie”, dialectal term to indicate the mature grapes ears, selected and subjected for drying. Recioto is the fulcrum and the history of Valpolicella Classica: it’s a red wine with great structure, a good grade of alcohol with a sugary and delicious residue. It has an intensive and sparkling ruby red colour and its flavour is fullbodied, lovely, round and soft. Its fragrance brings to mind flowers and viola, reflecting its elegance.
Our grapes, Corvina, Corvinone, Rondinella and Molinara, are always hand- picked in the end of September – beginning of October, with maximum care to assure they are perfectly healthy and fully mature. In that way they are fit to endure the delicate following phase, the drying, that at the Martini vinery is exclusivly natural. Our grapes are picked on the hills of Torbe di Negrar in the heart of Valpolicella Classica, a bunch of grapes at a time and carefully placed in wooden plateau. They are then stockpiled in a fully equipped wine cellar for a time period of four-five months.
At the end of the drying process, the grapes lose about half of their weight which allow them to naturally reach the desired concentration of sugar as well as extracts. At this point they get crushed which marks the beginning of the long process of winemaking, which for Recioto happens through an incomplete alcoholic fermentation. That allows them to maintain a hightened level of sugar.
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