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Pojega
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Valpolicella Classico Superiore DOC Ripasso
Our Pojega vineyard in Negrar is situated near the celebrated gardens created by Conte Antonio Rizzardi in 1796. Ripasso is a strickly controlled, traditional and unique wine-making method crafted only from grapes grown in Valpolicella. Ripasso wines are created through a secondary fermentation over the pressed skins of Amarone wines (“Ripasso” is to re-pass). After this secondary fermentation, the wine is aged in French oak barrels for 12 months.
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Our Pojega Ripasso is dry and generous, and we recommend it to be served (16° C or 60° F) with roasted meat or game dishes such as stuffed roast veal or steak tartar.
- Ageing potential: up to 5 years
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TECHNICAL DATA
- Vineyards location: Pojega in Negrar
- Geology: Red clay and silt with pebbles
Grape varieties: Corvina and Corvinone, Rondinella and Molinara
Vines density per hectare: 1,600
Production per hectare/ acre: 11 tons / 4,5 tons
Winemaking process: The grapes after picking, are destemmed and crushed. It follows the alcoholic fermentation in stainless steel vats for 9 days at a controlled temperature of 25°C-30°C. After pressing, start the malolactic fermentation. - During winter, the wine is refermented on the amarone fermented skins: this process, called "Ripasso" , add to the wine more structure, colour and complexity.
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Ageing in cellar: 12 months in 25 hl French and Slovenian oak barrels
RECENT and HISTORICAL ACCLAIM
Gambero Rosso – “Vini d’Italia 2009” Valpolicella Classico Superiore Pojega Ripasso 2006 – 2 Bicchieri/ 2 Glasess.
- Decanter.com, June 2008, "Recommendations, The Top Wines" "Valpolicella Classico Superiore - 4 Stars"
- Sunday Irish Tribune September 2007, Wine, “Autumn Reds” John Wilson Valpolicella Ripasso Pojega 2005, 14/20 “A superbly crafted wine with rich dark cherry fruits, overlaid with notes of coffee and some welcome tannins on the finish. Drink with roasted wild duck with a wine sauce.”
- Winorama.com.au Australia June 22, 2008 Gary Walsh “Guerrieri Rizzardi “Pojega” Valpolicella Classico Superiore DOC Ripasso 2005 – It’s a blend of 85% Corvina and Corvinone and 15% Rondinella and Molinara but is 100% delicious as often only a good italian can be. I cannot imaging anyone not enjoying this wine. It smells of black cherry with a touch of smoke, new leather and sweet dried herb – good and rich. On the palate medium bodied but fat and lush with dried cherry, herb, bitter almond and gentle earthy character. It has good extract with dry grainy toothsome tannins, seemingly low acid (although balanced) and good exit leaving the mouth dry and clean. It’s just a great wine to drink.” 92 Points
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Gambero Rosso – “Vini d’Italia 2008” Valpolicella Classico Superiore Pojega Ripasso 2005 – 2 Bicchieri/ 2 Glasess.
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Gambero Rosso – “Vini d’Italia 2007” Valpolicella Classico Superiore Pojega Ripasso 2004 – 2 Bicchieri/ 2 Glasess. -
Decanter Magazine, April 2007, pg. 41”Best Buys” Pojega Valpolicella Classico Superiore 2004 – 5 Stars -
Gambero Rosso – “Vini d’Italia 2006” Valpolicella Classico Superiore Pojega Ripasso 2003 – 2 Bicchieri/ 2 Glasess.
