Valpolicella Ripasso Classico Superiore DOC 2021 - Righetti

The vineyards selected for the production of Gewürztraminer Musivum have been chosen within the most suitable areas in Trentino for the cultivation of this variety: the hills that surround the villages of Faedo, Sorni and Pressano at an altitude of 300-500 meters above sea level. sea level. The origin of the variety is still controversial: to date, the two main wine-growing regions where it is grown - Alsace and Trentino-Alto Adige-Südtirol - are contending for paternity. The presence of a town called “Tramin” - “Termeno” in Trentino-Alto Adige reinforces the hypothesis that the homeland of this extraordinary vine is precisely our region. In German, the term “Gewürz” means “spicy”, testifying to the particular aromaticity of this coppery grape which makes it unique and difficult to imitate. From a viticultural point of view, its cultivation represents a challenge to keep its quality level always very high. For this reason it is cultivated only in areas that enhance its peculiar characteristics, i.e. hills well exposed, but not too hot and with a marked temperature range, therefore placed at a significant altitude to favor the generation of typical aromas and their precursors. The variety also requires particular dedication in terms of hours of work in the vineyard.The harvest takes place in the second half of September: the period varies according to the altitude and exposure of the vineyard. In order to allow the formation of the typical aromas of Gewürztraminer, the grapes tend to be slightly over-ripened: the 2018 vintage allows the grapes to be harvested perfectly ripe, still fragrant and with exceptional aromaticity. The grapes harvested in perforated containers are partly sent immediately to the crushing and partly cooled in refrigerated cells.Before pressing, the grapes are destemmed, crushed and cooled, then proceed to cryomaceration (or cold maceration) in order to prolong the contact of the must with the peel where the typical aromas are located; the low temperature allows the extraction of the most precious aromas and substances while minimizing the extraction of tannins that can give astringency and bitter sensations.The fermentation begins at a low temperature to further enhance the aroma of the varietal, continues and ends slowly at a controlled temperature of 18 ° C. For this variety it is essential to use particular yeasts, carefully selected, which are able to enhance the richness and natural aromatic complexity. At the end of fermentation, the wine remains in contact with its own yeasts which release new aromas and protect it from oxidation, until the moment of bottling.