Marchesi Biscardo Valpolicella Classico Superior Ripasso DOC.

Marchesi Biscardo Valpolicella Classico Superior Ripasso DOC. (I know that's a mouthful but oh what a mouthful) Lets look at that name Closely: But first a note.

This is by far the best Valpolicella I've had in a long time. If you have tried some off of the local super market shelf, buy a large producer I can guarantee it didn't do justice to this style of wine.

This was a beautiful ruby color with hints of orange. The nose was elegant and complex with spicy notes that compliment the ripe berry and floral aromas. This is a full-bodied valpolicella with velvety tannins and a finish that is unforgettable.

Marchesi Biscardo is the winery

CLASSICO: An area within a lager geographic region defined by the Italian classification system (DOC); also the wines coming from this area. Such territory is usually the oldest in terms of grape growing and wine making and often has the best wines within the largest region.

SUPERIORE: for a Valpolicella Classico it means minimum 12% alcoholic content and 14 months of aging.

RIPASSO: is a very old and traditional process used to give to the Valpolicella wine richness and body. After the Valpolicella is fermented in the usual way, it is placed in casks containing the skins of the AMARONE, a concentrated wine coming from semi-dried grapes. This process, which last from 2 to 3 weeks, adds color, tannins, and complex flavors. A perfect complement to highly seasoned first courses as well as roasted meats or steak.

Best served at 60°-64° F.

Valpolicella is the name of the type of wine: It is a blend of Corvina (50% to 60%), Rondinella (30% to40%) and Molinara. Often called a “Baby Amorone” Valpolicella is a wine from the Veneto region of Italy, made from corvina, molinara and rondinella grapes.

Corvina is sometimes called Corvina Veronese or Cruina. It normally is used in making a light to medium body wine. This grape has a naturally high acidity lending a tart quality to the wine. Corvina sometimes has a slight almond note but is usually recognized as sour cherry.

Molinara is also grown primarily in Veneto and is used mainly to add acidity. This wine has very little color extract.

Rondinella grapes are neutral in flavors but have generous yields due to it's resistance to disease. It is primarily a blending grape with sweet flavors given it's low level of sugar and acidity.