Tasting Notes

It was a farmer’s intuition – as it often happens – to realize that it was still possible to obtain much more from pomace left over by the Amarone production. This intuition gave birth to a new production method, called Ripasso (repassed, refermented), which was immediately adopted as part of the tradition in the Valpolicella area.

Ripasso is a special winemaking process in which the young, fruity Valpolicella wine obtained by the first pressing and fermentation of the grapes, is fermented a second time with the skins and pomace from which the Amarone has been pressed. This process increases color, body and complexity of aromas which give new enchanting personality to the basic Valpolicella. The Ripasso is then racked for further aging (9 months in Slavonian oak barrels + 3 months in bottle).

Because of this process, Valpolicella Ripasso is sometimes referred to as ‘baby Amarone’. Intense ruby red color with complex notes of ripe cherries and redcurrant with a touch of spiciness on the nose. The flavours are well balanced with moderate alcohol and a refreshing acidity. Tannins are soft and round. Great complexity and concentration. Ideal with risotto with porcini mushrooms or rich pastas, any meat and seasoned cheeses. Wine Review Online recommends it with pasta alla norma (a traditional Sicilian dish with eggpant and salted ricotta in tomato sauce) – see article below.

Costa Arènte is Genagricola’s latest acquisition: a 35 hectare estate with 17 hectares of vineyards in the Valpantena valley, near Verona.

– 2016 rated 92 LM, 92 JS

– 2017 rated 92 JS, 90 Vinous  “This is an utterly delicious and completely balanced Ripasso. Bravo.” – E.G. (Feb 2021)

– 2018 rated 92 JS

Winery	Costa Arente
Region	Veneto
Varietal	50% Corvina, 30% Corvinone, 10% Rondinella, 10% other red grapes
Location of Vineyards	Grezzana (Valpantena)
Altitude	820-1150 ft asl
Soil	Loamy, calcareous.
Type of Cultivation	Pergola and guyot. Average yield is 70hl/ha.
Vinification	Vinification in stainless steel at controlled temperature. Malolactic fermentation is fully completed in stainless steel tanks. The wine is then “ripassato” (‘referemented’) on the pomace left over from the Amarone production, where it rests for 15 days at 15 °C with daily punch down, in order to allow the extraction of aromas, body and complexity. The Ripasso is then racked for further aging.
Aging	9 months in Slavonian oak barrels + 3 months in bottle pripor to release.
Alcohol Content	14.5%
Oenologist	Giovanni Casati, Riccardo Cottarella (consulting enologist)