“El Pontar” Valpolicella Ripasso Classico Superiore D.O.C. Corte Merci is made from the grapes of Valpolicella Classica from the hills of Jago and its surroundings. It is a wine enriched in the body and perfume of the “ripasso” on the vines from which the Amarone of Valpolicella Classico d.o.c.g. originated. In this way it takes the most important characteristics to make a wine which hones itself in oak casks until it reaches the right balance of body and softness.
The vines are situated in the heart of Valpolicella Classica in the valley of Negrar, in the hilly zone between 350 and 450 m above sea level facing south west and south east next to Jago. The land is varied, clay, chalky and in some parts volcanic with a good amount of rock fragments. The style of the grassy plant is “Double Veronese Pergola” with a density of 3.300 vines per hectare.
The harvest takes place at the beginning of October with the selection and picking of the grapes carried out exclusively by hand.
The winemaking with the stripping and picking of the fresh grapes starts in the same month, in fact the grapes, after picking are taken immediately and put in the fermentation vats.
Fermentation takes place in two stages. The first phase takes place in winemaking containers made of stainless steel with a capacity of hl 125 at a controlled temperature with two manual crushings a day based on necessity. Fermentation lasts 10-15 days and it is the wine that then decides when it is the right time to proceed with the racking of the wine, respecting the natural time of the process to complete the alcoholic fermentation. A period of storage follows in vats of stainless steel for 4 months where the wine waits to be “reviewed” on the grape marc of Amarone.
Refining and Aging:
This takes place in the cellar in order to naturally maintain a constant temperature is maintained and in order that a minimal variation in temperature is felt from outside. The first four months are for settling, that is the wine is placed in stainless steel vats with a capacity of hl 50 which is then “repassed” and rested for another 4 months for a second period of settling.
During the second stage, of 24 months, it remains in wooden barrels with a capacity of hl 25 in Slavonian oak from France or Austria. The special features of this wood is that the planks undergo a primary seasoning of around 6/9 months in the open air. After this the staves are worked on and then left to season further naturally for a minimum of 24 months and a maximum of 48 months, depending on the thickness of the wood and the seasonal trends.
The selection of “Riserva” is refined in barrels which have a capacity of hl 5 also known as “tonneaux” of split French oak with wood that has been seasoned for 24 0r 36 months. The process is followed by aging in bottles for around 3 months.
Given that it is a natural product, this data can be subject to variations.