Pietro Clementi Valpolicella Classico Superiore Ripasso 2020 Rose fermented spontaneously

fermented spontaneously

and the fruit is sourced from three parcels in Morey-Saint-Denis

harvested in late September

This micro-cuvée from vines planted in 2014 offers intense minerality beneath its overlay of exotic almond-inflected apricot fruit

Pietro Clementi Valpolicella Classico Superiore Ripasso 2020 Rose fermented spontaneouslyDeveloped in the early 1980s, the ripasso method yields what effectively is a baby Amarone: in January or February following harvest, the newborn wine is augmented with the unpressed skins and solids of the recently fermented Amarone, which impart some of their flavors and textures to the wine and boost its alcohol level by 1. 5 to 2%. A selection of some of the best lots picked for the Classico Superiore, Clementis Ripasso spends two years in 30