Santi Valpolicella Classico Superiore is a "ripasso" method Valpolicella; meaning that following primary fermentation the wine sees a second fermentation with the addition of Amarone grapes and skins, creating a richer, more complex and more exciting final wine.
Terroir: Santi Solane is sourced from estate vineyards within the original Valpolicella appellation of Valpolicella Classico.
Vinification: When primary fermentation is complete in early winter, grapes, skins and pomace from Santi's Amarone are added to the vats. The additional sugars from the Amarone trigger a second fermentation which adds additional layers of complexity, rich fruit and structure. The wine is blended and then aged for more 3-5 months in small oak cask followed by an additional 12 months in larger neutral casks prior to bottling.
The 2009 Santi Solane has an intense bouquet of cloves, vanilla, cherry jam and almonds. In the mouth, the wine is full, warm and harmonious, with an elegant finish.
"The spicy notes in this northern Italian red stand up to the salty olives and capers." Paired with Olive and Caper Sauce with Fusilli
Score: 87 PointsWine & Spirits Author: Unlisted
"Soft and plush, this is a simple, grapey, chocolate-scented red. Its rich texture will meld with slow-braised short ribs."
Score: 87 PointsWine Spectator Author: Alison Napjus
"A hint of violet wafts through creamy flavors of ripe cherry, black raspberry coulis and currant, backed by light tannins and fresh acidity. Moderate, spiced finish."
"Excellent entry for Solane 09, a Ripasso that received Tre Bicchieri, which is made in a fruit-forward style with aromas of wild berries and spices and an ample and agile palate supported more by acidity than by its tannins, ending with a long and refined finish."
Score: 87 PointsWine Enthusiast Author: Monica Larner
"Santi's pristine Solane Ripasso opens with lively tones of dark berry and cassis, backed by cola, licorice and mesquite smoke. There's a touch of drying mineral as well and the wine is crisp and fresh on the finish."
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