Mareno Valpolicella Ripasso (Costa Degli Ulivi) Organic 🐸

An organic Ripasso on a mini estate of 6 hectares. Wine with an intense dark red color, an elegant bouquet of ripe fruit and spices, a persistent, warm, sweet and harmonious flavor. Mareno accompanies all dishes of traditional Veneto cuisine, especially grilled red meats, roasts and stews. It is recommended to serve it at a temperature of around 16/18°C and to uncork it at least an hour in advance.

Made from organic Corvina, Corvinone and Rondinella grapes, harvested by hand after careful selection. The slow refermentation of the Valpolicella wine on the still soft Recioto marc is completed by aging in large oak barrels for 12 months. The nose is marked by notes of cherry (marène), the palate is frank and persistent.
Climatic characteristics of the year

Season characterized by an early bud break of all grape varieties, about 6-7 days earlier than the previous year, frequent rains alternating with sunny days and temperatures above the seasonal average for the period favored a nearly luxuriant development of buds first and then clusters. However, the April rains also favored the maturation of downy mildew oospores which, from late May to mid-June, triggered a succession of infections, first on the leaves, then directly on the clusters. The flowering period was therefore characterized by low temperatures and continuous leaf humidity, complicating the vine's defense strategy. From bud break, a tropical climatic trend can be defined, characterized by heavy and abundant rains alternating with hot and stifling days.
Tasting Notes

Wine with an intense dark red color, an elegant bouquet of ripe fruit and spices, a persistent, warm, sweet and harmonious flavor.

gastronomy

Mareno accompanies all dishes of traditional Veneto cuisine, especially grilled red meats, roasts and stews. It is recommended to serve it at a temperature of around 16/18°C and to uncork it at least an hour in advance.
Designation: Valpolicella Ripasso DOC Classico Superiore Organic
Harvest: 2019
Grape varieties: Corvina, Rondinella and Molinara
Territory: Valpolicella Classica
Geographical situation: Fumane di Valpolicella - 5.81 hectares
Altitude: 220 to 350 m above sea level.
Exposition: south-southeast
Soil type: predominantly rocky limestone with clay veins
Training system: online and in pergola
Planting density: approximately 3500 pnt/Ha
Harvest: manual in the first half of October.
Vinification: double fermentation of Valpolicella Classico Superiore aged for 1 or 2 years in large oak barrels and ironed over Amarone marc: the prestigious wine obtained from dried grapes.
Fermentation: in small French oak vats with periodic daily pumping over.
Fermentation temperature: 22/30°C
Fermentation duration: 15 days
Malolactic fermentation: in French oak barrels with a maximum capacity of 30 hl.
Aging: in large oak barrels for 12 months.