Tedeschi - Capitel San Rocco Valpolicella Ripasso Superiore 2016 (1.5L)
Since 1630, the Tedeschi family has been passionate in its interpretation of the Valpolicella region. Their wines, elegant and endowed with marked personality, reveal the tastes and aromas that are typical of the soil that has always characterized their production. These wines are crafted with patience, the waiting that is required in both the vineyard and the winery to produce the best wine. Their patience is complemented with extreme attention to detail, the “little things” that make it possible to make great wine.
The Tedeschi winery is located in the centre of Pedemonte in the heart of the Valpolicella Classica. Over the years, they have renovated and enlarged the vinification area to optimize the work of fermentation during the harvest based on the accurate selection of grape variety from the various plots. They have also enlarged the aging cellar to ensure the appropriate maturation time for the wines. They age their wines in Slavonian oak barrels with a variable capacity of between 1,000 and 5,000 liters. After the appropriate length of time in the barrels, the wine undergoes a further aging period before being marketed.
Between 1995 and 2005, Tedeschi launched a study on the control of grapes during their drying phase, a critical step in the production of Amarone and Valpolicella wines. The results from this study led to the construction of a modern drying room that maintains the integrity of the grape during the entire drying process through the rigorous control of ambient humidity and ventilation.
The production of Amarone requires grapes of the highest quality that will be amenable to appassimento, the drying and raisining of the fruit. Unlike Recioto or Passito, Amarone is a dry wine. It is crucial to have the right humidity and air circulation in order to avoid the onset of Botrytis or “noble rot” that produces sweet wines. This process concentrates the flavours but also influences the development of tannins which results in an intense but balanced wine.
Once drying is complete, the grapes are checked in January once again, and then pressed. The must is left in contact with the skin for a long period of time, and this phase can be prolonged for some months. The result of this process requires a long aging phase both in the barrel and in the bottle. The final result is a wine with inimitable characteristics and a unique taste that is a direct expression of the terroir. This wine can continue to age and surprise for decades.
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Description
Since 1630, the Tedeschi family has been passionate in its interpretation of the Valpolicella region. Their wines, elegant and endowed with marked personality, reveal the tastes and aromas that are typical of the soil that has always characterized their production. These wines are crafted with patience, the waiting that is required in both the vineyard and the winery to produce the best wine. Their patience is complemented with extreme attention to detail, the “little things” that make it possible to make great wine.
The Tedeschi winery is located in the centre of Pedemonte in the heart of the Valpolicella Classica. Over the years, they have renovated and enlarged the vinification area to optimize the work of fermentation during the harvest based on the accurate selection of grape variety from the various plots. They have also enlarged the aging cellar to ensure the appropriate maturation time for the wines. They age their wines in Slavonian oak barrels with a variable capacity of between 1,000 and 5,000 liters. After the appropriate length of time in the barrels, the wine undergoes a further aging period before being marketed.
Between 1995 and 2005, Tedeschi launched a study on the control of grapes during their drying phase, a critical step in the production of Amarone and Valpolicella wines. The results from this study led to the construction of a modern drying room that maintains the integrity of the grape during the entire drying process through the rigorous control of ambient humidity and ventilation.
The production of Amarone requires grapes of the highest quality that will be amenable to appassimento, the drying and raisining of the fruit. Unlike Recioto or Passito, Amarone is a dry wine. It is crucial to have the right humidity and air circulation in order to avoid the onset of Botrytis or “noble rot” that produces sweet wines. This process concentrates the flavours but also influences the development of tannins which results in an intense but balanced wine.
Once drying is complete, the grapes are checked in January once again, and then pressed. The must is left in contact with the skin for a long period of time, and this phase can be prolonged for some months. The result of this process requires a long aging phase both in the barrel and in the bottle. The final result is a wine with inimitable characteristics and a unique taste that is a direct expression of the terroir. This wine can continue to age and surprise for decades.
