Ripasso DOC 2018 Classico Montigoli Valpolicella



Taste Profile

Medium Body
Low Tannins
Low Acidity
13.5% ABV

In Vineyard

Made from Corvina, Rondinella, Corvinone grapes grown in the Valpolicella Classica. The style of this Valpolicella Ripasso is that of the typical and traditional profile of Valpolicella: well structured with harmonious balance between the aromatic and flavour sensations and a pure elegant style.

Located in the heart of the Valpolicella Classico in the hills of Negrar at Torbe and predominantly facing south-east at an altitude of between 300 and 420 metres. Soil type: mainly on Eocene marls. Grass sward between vines. Training system: Pergoletta Veronese. Age of vines in production: 15 to 25 years. Buds per vine: 18. Planting density: 3,300 to 3,500 vines per hectare. Yield per hectare: 60 hl.

In Cellar

Harvest: early October exclusively by hand. Vinification: Destemmed then gentle pneumatic pressing. Fermentation temperature between 25° and 28° C. Maceration for 10 days with punch-downs 3 times a day. Storage in stainless steel vats until February then “Ripasso” or second fermentation on Amarone lees for 15 days at a temperature of 15° C with daily punch-downs. Racked into the barrel in May for a further 9 months. Full malolactic fermentation. Maturation in bottle for 4/6 months before release. Stabilization: natural.

In Tasting

Colour: intense ruby red with hints of violet. Perfume: complex, aromas of red fruits, vinous and spicy.Flavour: harmonious, full-bodied, velvety smooth with the ideal balance of tannins and acidity.


A fine companion for all meat dishes. Fantastic with spicy pasta and full-flavoured cheese.

Corvina – is widely grown on the Veneto shore of Lake Garda and the hills of Valpolicella to the north and north-east of Verona. Sometimes known as Corvina Veronese, it is blended with Rondinella and Molinara to produce Valpolicella and Bardolino. It can be a tricky grape to cultivate, as it ripens late and is prone to rot if affected by rains at harvest time. It is a high-yielding grape and quality is very dependent on keeping yields low.

Corvinone – is a red grape variety grown in the Veneto region of northeast Italy. Along with Corvina, Rondinella, and Molinara, it is one of the key constituents of Valpolicella wines.

Rondinella – is a red wine grape varietal predominantly grown in the Veneto region of Italy – and is an integral grape used in wines such as Bardolino and Valpolicella. It is often blended with the varietals Molinara and Corvina, which in 2005 DNA testing showed that Corvina was a parent varietal to the so-called Venetian grape Rondinella.

DOC – stands for Denominazione di Origine Controllata (Denomination of Controlled Origin). DOC wine satisfy a defined quality standard, and be produced within the specified region. To qualify for DOC certification additional more stringent rules regarding permitted grape varieties, harvest yields, minimum ageing including use of barrels, minimum alcohol content, and other factors.
Classico – A geographic term, signifying a traditional zone within the heart of a DOCG area. The original area that made the wine famous.
Montigoli – Montigoli is based in the heart of the Valpolicella region close to Verona in the north-east of Italy. Montigoli is a brand of Cantina Valpolicella Negrar which produces other famous wine brands like “Domìni Veneti” and “Cantina di Negrar”.
Valpolicella – is one of the most prestigious Italian winemaking areas in the Veneto region and is located northwest of the elegant Roman town of Verona (in the western corner of the Veneto). The region has grown far beyond the original classic area and extends east to Soave and west to Bardolino (next to Lake Garda).

  • Bottle Size: 0.75l
  • Alcohol Volume: 13.50%
  • Serving Temperature: 16 – 18°C
  • Residual sugars: 8.00 g/l
  • Total acidity: 5.50 g/l
  • Total dry extract: 32.00 g/l
  • PH: 3.60