2004 Ripasso Bosan della Valpolicella Superiore

If you like Amarone then you must try this great Ripasso. Another quality Italian wine from the Bosan vineyard belonging to Gerardo Cesari in the Valpolicella zone of the Veneto region in NE Italy.

The historic ripasso treatment is the refermentation of Valpolicella wines of the same or previous vintage on the fermented grapes used in the Amarone production process. Its main purpose is to reinforce and strengthen the Valpolicella taking what remains in the noble dried grapes from the Bosan vineyard. The wine undergoing this process acquires colour, structure, aromas and tannins and takes on an extra 1-1.5% alcohol compared to the original wine.

Tasting Notes
The predominant cherry bouquet overlaps with pleasant hints of cocoa, tobacco and vanilla. It has an intense purple red colour with a strong, soft and velvety body.

Winemaking Notes
Grapes: 80% Corvina, 20% Rondinella.
The refermentation using the ripasso method (see above) lasts around 15 days. After the final drawing off in March and malolactic fermentation, the wine is matured in French oak casks for 12 months, followed by assemblage in oak barrels for a further 6 months. Ageing is completed by another 8 months in bottle before release.

Food matching
Goes well with game, grilled meats and stews as well as mature cheeses. Serve at 18-20°C. Open at least two hours before serving.