Musella Valpolicella Superiore Ripasso
Musella Valpolicella Superiore Ripasso is a ruby red in colour. With an elegant nose with notes of red fruits and spices mixed with fine wood aroma. Full bodied on palate, with a fantastic balance between acidity and tannins.
The splendid seventeenth century villa of Tenuta Musella is set within the beautiful, green hills of San Martino Buon Albergo close to Verona in one of the most picturesque vineyard regions in the Veneto. The vineyards cover three different hillside locations on south and west facing slopes which offer a remarkable differentiation of soil types; the Monte del Drago, Perlar and Palazzina hills.
The vineyards are planted with a mixture of indigenous and international varieties including Corvina, Corvinone, Rondinella, Barbera, Croatina, Cabernet Sauvignon, Chardonnay and Garganega. The estate produces an excellent white and rosé as well as a range of classic reds including a magnificent Ripasso and Amarone della Valpolicella.
Wines were first made at Tenuta Musella by Cesare Trezza di Musella in the nineteenth century and the family continues to produce wines using traditional methods with a focus on expressing pure, natural fruit combined with the complexity from great terroir. In line with this philosophy, the estate is currently converting to biodynamic viticulture. The wines are very elegant and full of character, a very considerable step up from most Valpolicella, delivering incredible value for such exceptional quality.
Musella is a certified Demeter biodynamic Estate, being biodynamic is a philosophy of life, to appreciate the harmony of a cultivated field, the succession of the seasons and weather. It means being tune with nature, with the earth, with the men.
Valpolicella Ripasso is a fruity, complex red wine from the Valpolicella viticultural zone of Veneto, north-eastern Italy. Because Valpolicella’s wines generally lean towards the lighter end of the scale, for centuries the local winemakers have employed various techniques to improve the depth and complexity of their cuvees. The passito and ripasso methods have been the most successful.
For a passito wine, the grapes are dried out for weeks or even months prior to fermentation, during which time their natural sugars and flavors become sufficiently concentrated to produce deeper, more alcoholic wines. The ripasso method is to ‘re-pass’ (re-ferment) the passito grape skins with standard Valpolicella wine, creating a deeper, more character-laden result.
Musella Valpolicella Superiore Ripasso – Hay Wines Ltd
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