Azienda Agricola Montezovo, Valpolicella Ripasso, DOC Superiore, Verona, Italy, 2020

Producer Profile

Montezovo wine estate, owned by the Cottini Family, places most of their business focus on managing terroir and biodiversity.

Montezovo wine estate, owned by the Cottini Family, places most of their business focus on managing terroir and biodiversity. Montezovo wines are the result of careful and conscious choices in the vineyards, where the interaction between the vine’s varietal, soil, climate and geographic position are all carefully considered. Most of the vineyards are located over 550m above sea level with some beyond 900m which form an average altitude much higher than the appellation usually sees and they see clear benefits for both vines and grapes. Montezovo wines are produced entirely with grapes from the family-owned vineyards, spread over the main Verona appellations: Valpolicella, Garda, Lugana and Lessini. Each wine is the expression of the identity of the vineyard and the result of the never-ending research for innovation and sustainability, the results of this incredible terroir are the flagship wines of Montezovo: Calinverno Rosso Veronese and Amarone della Valpolicella DOCG.

Viticulture

The grapes come from different plots within the Tregnago Estate, Eastern Valpolicella, that rise at an average altitude of 550 meters above sea level. All of them are trained with the guyot system. The soil is predominantly composed by calcareous marls and sedimentary. Yield per hectare range between 60 and 70 tons . Sustainable viticulture, the company is accredited to the Biodiversity Friend Standard which certificate the preservation of biodiversity in the vineyards.

Winemaking

This wine is produced with the typical "Ripasso method". The grapes harvested in September are destemmed and crushed and left to macerate in inert vessels. The alcoholic fermentation lasts for approximately 15 days at a temperature of 20°-24°C. This wine is then pressed and stored in inert vessels until the moment that a new vintage of Amarone della Valpolicella is to be produced, with the use of dried grapes. Shortly before fermentation finishes the Amarone is drained off the skins and without pressing this is added to the wine produced in September. Yeast which is also transferred in this process, ferment the remaining sugar on the Amarone grape skins adding complexity and atypical flavours to the previous wine. This second "Ripasso" fermentation lasts for 15 days. The wine is then matured in tonneaux and oak vats for 24 months."

Tasting Note

Intense red with garnet highlights. Aromas of ripe fruits, cherries, plums, blackcurrant. Flavours of flowers: geranium and violet. Spices such as vanilla and cinnamon. On the palate it is smooth, balanced and full bodied.

Food Matching

It pairs perfectly with grilled meats, pasta or risotto with pumpkin, sausages or mushrooms. It can be paired with cold cuts and cheeses.