Valpolicella Superiore Ripasso Musella
Since the inaugural vintage of 1995, Musella has been producing their Valpolicella Superiore Ripasso maintaining consistent quality vintage after vintage.
Situated in the northeast of Verona, on the hill that divides Montorio and the Valle d’Illasi; the vineyard is planted to Corvina and Corvinone (85%), Rondinella (10%) and Barbera (5%).
The 2017 vintage brought an early spring with a devastating frost on April 21st that affected most of Europe. The spring brought a summer that experienced periods of drought which kickstarted an early harvest in the first week of August. Overall, a challenging vintage with smaller yield yet beautiful quality fruit.
At the winery, unpressed Amarone pomace is macerated with the fresh Valpolicella (this method of production is referred to as “Ripasso”). This enhances the colour and structure of the wine. The wine undergoes 12-15 days of fermentation-maceration on the skins with periodic racking followed by malolactic fermentation. The wine is then transferred to barrel of 350, 500 and 3500 litres for a period of 12 months.
This expression of Valpolicella Ripasso is dry, medium bodied and highly complex. Lots of dried fruit present from the ripasso method, along with fresh red fruit. Notes of red and black cherry, damson plum and black current. There are some notes of cinnamon, clove and nutmeg due to the use of oak barrel along with an underlying aroma of dark chocolate. The flavours are dense but the wine finishes long with a bright, refreshing acidity.
Drink now or cellar for 6+ years
The perfect pairing with game meat (such as wild boar or pheasant), mushroom risotto, or hard medium-ripe cheeses.