Description
Valpolicella is a valley engulfed with hills and small mountains in Northern Italy. Looking up from the valley you’ll see Monte Solane. A tall mountain 2100 feet above sea level. Also known as the Venetian PreAlps. You’ll find a single cru vineyard owned by the Ugolini family. After a precise hand-harvest, there are 3 ancient techniques used for winemaking. “Appassimento” is the drying of grapes before fermentation to develop rich and complex flavors. Then “Salasso,” or “Bleeding” removes a portion of the grape must, vinified separately and rejoined later. It intensifies aroma and structure. Finally, “Ripasso” (named after the wine), which means “re-pass.” The wine will rest in steel vats for 4 months until the wine gets “re-passed” through the dried grape must a second time. The second pass adds another layer of aromatics and dimension. The wine is aged in French oak for further refinement. Total aging before release is 4 years. The craftsmanship of this single vineyard cru is of the highest order. Each bottle is individually numbered for quality assurance. Decant 1 hour for maximum pleasure.
Read more about Tenute Ugolini's winery and vineyards in the Veneto region of Italy
