Pietro Clementi Valpolicella Classico Superiore Ripasso, Veneto, Italy 2018
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
The Clementi family farms just 3 hectares in the heart of Valpolicella Classico, crafting traditional wines with an emphasis on patience and purity. All grapes are hand-harvested, and aging takes place in large Slavonian oak casks in their 14th-century cellar. Their Ripasso is made in the old-school style—structured, savory, and built to age.
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WINEMAKER: Pietro Clementi
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FARMING: Certified Organic
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VARIETY: Corvina, Corvinone, Rondinella (exact proportions not listed)
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TERROIR: Vineyards in the hills of Marano di Valpolicella, planted on calcareous marl and clay soils at elevations between 200–400 meters. The region's cool nights and warm days contribute to aromatic development and freshness.
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VINIFICATION: Primary fermentation in stainless steel with native yeasts; the wine undergoes a second fermentation (ripasso) on the lees and skins of the estate’s Amarone.
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AGING: Aged 36 months in large Slavonian oak casks followed by additional time in bottle before release.
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TASTING NOTES: Aromas of dried cherry, black plum, leather, and wild herbs, with underlying notes of cocoa and baking spice. The palate is medium to full-bodied with fine-grained tannins, bright acidity, and a long, savory finish.
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FOOD PAIRINGS: Braised short ribs, aged Asiago, mushroom risotto, or grilled sausages with polenta.
The Clementi family farms just 3 hectares in the heart of Valpolicella Classico, crafting traditional wines with an emphasis on patience and purity. All grapes are hand-harvested, and aging takes place in large Slavonian oak casks in their 14th-century cellar. Their Ripasso is made in the old-school style—structured, savory, and built to age.
-
WINEMAKER: Pietro Clementi
-
FARMING: Certified Organic
-
VARIETY: Corvina, Corvinone, Rondinella (exact proportions not listed)
-
TERROIR: Vineyards in the hills of Marano di Valpolicella, planted on calcareous marl and clay soils at elevations between 200–400 meters. The region's cool nights and warm days contribute to aromatic development and freshness.
-
VINIFICATION: Primary fermentation in stainless steel with native yeasts; the wine undergoes a second fermentation (ripasso) on the lees and skins of the estate’s Amarone.
-
AGING: Aged 36 months in large Slavonian oak casks followed by additional time in bottle before release.
-
TASTING NOTES: Aromas of dried cherry, black plum, leather, and wild herbs, with underlying notes of cocoa and baking spice. The palate is medium to full-bodied with fine-grained tannins, bright acidity, and a long, savory finish.
-
FOOD PAIRINGS: Braised short ribs, aged Asiago, mushroom risotto, or grilled sausages with polenta.
The Clementi family farms just 3 hectares in the heart of Valpolicella Classico, crafting traditional wines with an emphasis on patience and purity. All grapes are hand-harvested, and aging takes place in large Slavonian oak casks in their 14th-century cellar. Their Ripasso is made in the old-school style—structured, savory, and built to age.
-
WINEMAKER: Pietro Clementi
-
FARMING: Certified Organic
-
VARIETY: Corvina, Corvinone, Rondinella (exact proportions not listed)
-
TERROIR: Vineyards in the hills of Marano di Valpolicella, planted on calcareous marl and clay soils at elevations between 200–400 meters. The region's cool nights and warm days contribute to aromatic development and freshness.
-
VINIFICATION: Primary fermentation in stainless steel with native yeasts; the wine undergoes a second fermentation (ripasso) on the lees and skins of the estate’s Amarone.
-
AGING: Aged 36 months in large Slavonian oak casks followed by additional time in bottle before release.
-
TASTING NOTES: Aromas of dried cherry, black plum, leather, and wild herbs, with underlying notes of cocoa and baking spice. The palate is medium to full-bodied with fine-grained tannins, bright acidity, and a long, savory finish.
-
FOOD PAIRINGS: Braised short ribs, aged Asiago, mushroom risotto, or grilled sausages with polenta.
The Clementi family farms just 3 hectares in the heart of Valpolicella Classico, crafting traditional wines with an emphasis on patience and purity. All grapes are hand-harvested, and aging takes place in large Slavonian oak casks in their 14th-century cellar. Their Ripasso is made in the old-school style—structured, savory, and built to age.
-
WINEMAKER: Pietro Clementi
-
FARMING: Certified Organic
-
VARIETY: Corvina, Corvinone, Rondinella (exact proportions not listed)
-
TERROIR: Vineyards in the hills of Marano di Valpolicella, planted on calcareous marl and clay soils at elevations between 200–400 meters. The region's cool nights and warm days contribute to aromatic development and freshness.
-
VINIFICATION: Primary fermentation in stainless steel with native yeasts; the wine undergoes a second fermentation (ripasso) on the lees and skins of the estate’s Amarone.
-
AGING: Aged 36 months in large Slavonian oak casks followed by additional time in bottle before release.
-
TASTING NOTES: Aromas of dried cherry, black plum, leather, and wild herbs, with underlying notes of cocoa and baking spice. The palate is medium to full-bodied with fine-grained tannins, bright acidity, and a long, savory finish.
-
FOOD PAIRINGS: Braised short ribs, aged Asiago, mushroom risotto, or grilled sausages with polenta.