Ripasso Valpolicella Superiore 2020 Tenuta Sant’ Antonio

Ruby red in colour, aromas are dominated by red fruit and cherry. The palate is semi-dry, soft, caressing, fresh, savoury and fairly tannic with a spicy aftertaste.

With many of the historic Valpolicella producers residing on the western side of the denomination. Tenuta Sant’Antonio was founded in 1989 by four brothers: Armando, Tiziano, Paolo and Massimo Castagnedi, on the eastern side. Whilst initially this decision defied the status quo, today, several exciting and innovative producers have joined Tenuta Sant’Antonio in calling this area their home. The company has excelled in recent years, producing critically acclaimed Soave, Valpolicella and Amarone, alongside an innovative range of wines under the SCAIA brand.

Vinified at a controlled temperature for 8 days. Harvest: by hand in crates. Pressing: soft, with
pneumo-press. Fermentation: alcoholic at temperature with selected biological yeasts, used
for Amarone grapes. Ripasso: refermentation of young Valpolicella produced in October
on Amarone skins. Malolactic fermentation: natural in 500 litre casks. Bâtonnage: once a
month until October of the year after harvesting. Stabilization: natural cold for 10 days at -2
degrees. Aged 12 months in 500 litre casks, of which 30% new, 70% second use.