Ca’Maritta

From the hills of the northern part of Verona, this “baby Amarone” includes 45% Corvina Veronese, 30% Corvinone, 10% Rondinella, and 5% Croatina. In the late 20th century, a new style of wine known as ripasso (meaning “repassed”) emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of Amarone are added to the batch of Valpolicella wines for a period of maceration. As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market, with most Amarone producers also producing a

Amarone delle Valpolicella is made of 50% Corvina Veronese, 30% Corvinone, 15% Rondinella and 5% Cabernet and comes to us from the clay hills of the northern part of Verona. When the grapes reach the perfect grade of dryness they are pressed, then fermented in temperature-controlled stainless steel tanks. The fermentation lasts for about 30 days which results in the higher alcohol content, as required by the DOCG. After a period in concrete tanks, where it undergoes malolactic fermentation, the wine is then transferred to oak casks of medium and large size for about three years. The wine refines for