Valpolicella Ripasso Classico Superiore DOC Solane

A careful balance of the “ripasso” technique using Amarone pomace and ageing in cherry-wood barrels gives this mainly Corvina blend Valpolicella’s softest fruity notes. Solane: an expression of Valpolicella culture.
VARIETIES
Corvina, Rondinella.
PRODUCTION DISTRICT
Several selected plots on the hills of the Valpolicella Classico subzone, particularly the
Marano valley.
ALTITUDE AND ASPECT
The vineyards are situated between 150 and 300 metres above sea level. Most face south-west, with a few facing south-east.
TYPE OF SOIL
Clayey limestone, with gravel.
TRAINING SYSTEM
Mainly Guyot-trained plus a few pergola-trained. Yields per hectare are strictly limited.
HARVEST
Commencing in late September, the bunches are handpicked and placed in crates for immediate dispatch to the cellar.
WINEMAKING METHOD
The grapes from the different plots are fermented separately on the skins, with a maceration period of 15 days and pumping over at carefully controlled temperatures in the attempt to achieve distinctive wines, enhancing the unique characteristics of the
fruit and its terroir. Valpolicella waits until January for the production of Santi’s Amarones in order to undergo the “ripasso” process with the pomace, which gives them power and personality.
AGEING
After blending, the various structural and aromatic components of the wine are harmonized by ageing in barriques and in large barrels for a total of 18 months. The wine is then aged for a further period in bottle before release onto the market.