2017 Costa Rossa Valpolicella Ripasso DOC Superiore Magnum (1.5L)
In stock – orders paid by 2 pm (Mon–Fri) ship the same day with DHL. Delivery in Germany in 1–3 working days, in the EU in 3–5 working days
- Alcohol content
- 14,5 % vol
- Net volume
- 1,5 l
- Allergens
- contains sulphites
- Origin
- Veneto, Italy
- Responsible food business operator
- Champagne, Spirits & More Distribution Company GmbH, Bürchleweg 30, 79241 Ihringen
- Vintage: 2017
- Producer: Ca'Botta
- Region: Veneto, Italy
- Grape varieties: Corvina, Corvinone, Rondinella, and Croatina
- Alcohol: 14,5 % vol · Volume: 1,5 l
- Serving temperature: 16–18 °C
- Colour: Intense, deep ruby
- Nose: Ripe dried fruit, black cherry, plum and a touch of spice
- Palate: Full-bodied and dense, with soft tannins, balanced acidity and a fresh, lingering finish
- Pairs with: Red meat, Braised dishes, Game, Aged cheese
The characteristic dry red wine, produced with the double fermentation "Ripasso" technique using dried pressed grapes from Tenuta Cajo 'Amarone Della Valpolicella DOCG, is fermented in the patented Fermentino Ca'Botta® to achieve a particularly potent body. Characteristics: The olfactory note is characterized by a variety of spices and berries, thyme, rosemary, spicy herbs, black pepper, and plums, blended with notes of chocolate, smoke, and minerals. The taste is rich in fresh berries - cherry, blackberry, chokeberry, with notes of green and white pepper. Soft, elegant tannins leave a sensation of freshness and balance.
Technical Details:
Made from a selection of the best grapes, strictly hand-picked and under careful quality control. The harvest lasts from the beginning of September to the first week of October. The collected grapes are carefully placed in mesh boxes and dried with fresh air from outside, ventilated with high-altitude air from the mountains. 80% of the grapes are pressed in November. Winemaking: Maceration and fermentation take place in the stainless steel tanks Fermentino Ca'Botta® using a patented process. The maceration period is 5 days at a temperature below 8°C, fermentation is 10 days at a temperature below 20°C. After fermentation, dried pressed grapes from Tenuta Cajo 'Amarone Della Valpolicella DOCG are added to the wine, and the wine is fermented a second time in the stainless steel tanks Fermentino Ca'Botta® for 10 days at a temperature below 20°C. As a result, each bottle contains 1.8 kg of fresh grapes. After fermentation, the wine is aged for 6 months in American oak barriques.
Awards:
Vintage 2017:
The WineHunter Award 2020 - GOLD
Luca Maroni - 93
Decanter World Wine Awards 2021 - Bronze
International Wine & Spirit Competition (UK) — Gold medal
Luca Maroni (Italy) — 93/100 (vintage 2015), 95/100 (vintage 2014)
Verona Wine TOP 2017 (Italy) — Gold medal
Berliner Wine Trophy (Germany) — Gold medal
Vivino Wine style awards 2018 — Best Italian Ripasso
The WineHunter Award 2019 (Italy) - Candidato Award
Decanter Asia Wine Awards 2019 - 86/100 (Bronze), vintage 2014
