Farina "Montecorna" Valpolicella Ripasso Classico Superiore DOC 2022
(Veneto, Italy)

About the Winery:
Tradition, commitment and time-honored relationships, forged over almost two centuries of craftsmanship, are the pillars of success at Farina Wines. Located in the heart of Valpolicella Classica, the original historic region of Amarone and Ripasso winemaking in the Veneto, Farina is owned by Claudio and Elena Farina, two cousins who represent the third generation of this winemaking family, with the guidance of Sandro, Claudio's father. 

The Farina winery is located in San Pietro in Cariano the heart of Valpolicella Classica, the historical, original Valpolicella. Valpolicella Classica is made up of 5 villages: San Pietro in Cariano, Sant'Ambrogio, Fumane, Negrar and Marano. The wines are made from grapes grown on 45 hectares of selected vineyards of Valpolicella Classica, 10 of which belong to the Farina family and 35 that belong to historic, trusted "contributors" who have worked with Farina for many years and are dedicated to growing only the best quality grapes.

Farina has two historic "Cru" vineyard sites: Montefante and Montecorna. The Montefante vineyard (300m ASL) with its tuffaceous, clayey and calcareous soil and excellent hilly exposure, is an ideal site for the Corvina grape used to make Farina's Amarone Montefante. The other cru is the Montecorna vineyard, located on Mount Masua, characterized by an extraordinary calcareous soil, ideal for the production of the grapes dedicated to Farina's Valpolicella Ripasso Montecorna.

About the Wine:
Location of the vineyards: San Pietro in Cariano, Masua/Montecorna

Drying: The grapes bunches used in the base wine undergo a a brief 20-day drying after harvest to improve concentration while maintaining freshness

Vinification: De-stemming and crushing immediately after a slight raisining. The base Valpolicella begins with a short cold maceration on the skins followed by fermentation at 28° with selected yeasts in stainless steel tanks. Two pumping overs per day until alcoholic fermentation is complete. Must is pressed off the skins and racked off the gross lees, followed by malolactic fermentation. The base wine is stored until the marc of the Amarone is ready. The fresh Valpolicella wine is poured (or re-passed) over the marc to undergo a second fermentation, which gives it deeper color, structure and slightly higher alcohol content. Racking off the gross lees followed by malolactic fermentation.

Aging: One year maturation, 50% in Slavonian oak barrels of 20 and 30 HL and 50% in barrique, followed by bottle aging

Grape varieties: 70% Corvina, 15% Corvinone, 10% Rondinella, 5% Molinara

Exposure: Northwest/Southwest

Soil: Calcareous matrix with gravelly outcrops, layered with basalts

Alcohol: 14%

Tasting notes:
Deep ruby red color. Complex fruity aromas of sour cherry and plum jam, with spicy vanilla notes, leather, roasted coffee. Full bodied, refined and harmonic flavor. Supple tannins and great length.

Ratings & Reviews

93 Points - Wine Enthusiast (2021):
"Driven by aromas of red berries that give way to black tea leaves, coffee grounds and anise yielding a palate highlighting macerated cherries, vanilla and fine tannins finishing with bright acidity. A wine that can accompany any number of cuisines with savory and earthy tones." - Jeff Porter (Oct 2023)