THIS WINE ‘ROCK RIPASSO’ FROM VALPOLICELLA IS THE MUCH YOUNGER VERSION OF THE AMARONE WINE! IT POSSES a close zinfandel-like jamminess.
The term ‘RIPASSO’ refers to the Italian language verb ‘RIPASSARE’. That is, to pass over or do something again. The newly fermented Rock Ripasso Wine is added to the Amarone pomace, which is the pulpy mass of seeds and skins leftover after the Amarone has fermented.
This ROCK RIPASSO WINE from Valpolicella is left in contact with the Amarone Pomace for a couple of weeks, during which time the wine picks up extra color, tannin, flavor, and structure.
Grape Varieties: Rondinella; Corvina.
Alcohol %: 13,5
ROCK RIPASSO PAIRS WITH:
- Steak of Tuna.
- Grilled Meat both white and red.
- Spaghetti Bolognese.
- Gorgonzola, Stilton, and Blue Cheese.
The consortium of several estate wineries whose name is ‘ITALIANS’ produces both the ‘ROCK RIPASSO’ and the Valpolicellas blends, primarily of three grapes. That is Rondinella, Molinara and Corvina.
By law, wines made on a wide swath of land in the Veneto region, including terraced hillsides and large flat expanses, are permitted to be called Valpolicella, but the best wines generally come from the hillside vineyards in the oldest part of the Valpolicella zone and are labeled ''classico”.
Valpolicella is neither a town nor a grape. It is a red-wine producing area north and northwest of Verona. The wine is made from much the same grapes as Bardolino. Here, to have a superiore rating the wine must be aged for a year and reach 12 degrees of alcohol.
The Two Estate Wineries involved in This LO DUCA 'ROCK RIPASSO' production are: