Pdf Generator
Customize Sheet
    Customize Font Size to Fit
    • *Don’t forget to edit the price table.

    Tips to Save Space
    Customize & Print

    Save your page as a PDF using your built-in browser’s “Print” option. Just click the “Preview & Print” button and change the “Destination” from your local printer to any of your installed PDF applications. Please note: these steps vary slightly by browser.

    Stamp

    Tezza

    Corte Majoli – Valpolicella Ripasso DOC

    Italy, Veneto, Valpolicella Ripasso DOC Superiore

    Red

    Winery Overview

    Immersed in the winemaking traditions of the Valpantena and Valpolicella areas of Veneto, the Tezza family has been dedicated to working in wine for three generations. Grandparents Giovanni and Virginia launched the family vineyard operation in 1960, and their children, Paolo, Giuseppe, and Renzo carried the family into winemaking. From 1998 on, the Tezza winery has been owned and operated by cousins Flavio, Vanio, and Federico. The Valpantena, a valley that lies between Lake Garda and the arc of the Alps, forms the link between the city of Verona and the Lessina mountains. Its fortunate location gives the Valpantena a uniquely temperate climate that suits it for plants that are more typical of Mediterranean climates, such as grapevines, olive trees, and cypress. According to the historian Caliari, its name means “Valley of the gods,” an explanation accredited by the presence of an underground Roman temple still visible today, the Pantheon di Santa Maria in Stelle. Once fissured by glaciers, the Valpantena today boasts limestone-derived soils, extremely favorable for vine-growing. The Tezza vineyards extend about 70 acres in Valpantena, through the townlands of Poiano, Nesente and Sezano. A replanting program began in 1998 and the vineyards now adhere to the strictest Reg. UE 834/2007 organic farming protocols. Conventional chemical fertilizers, weed killers and anti-parasite products have been replaced by non-invasive natural methods and techniques such as integrated pest management, disruption of the reproductive cycles of parasites and mechanical removal of weeds, with total respect for the environment. Drying out the grapes is a vital step in making Amarone. In the past, special grape-drying halls were built in precise positions where the humidity and temperature conditions were optimal. Today, thanks to modern technology, every aspect of the drying process can be controlled. The Tezza winery boasts a new drying hall with controlled temperature and humidity levels that ensure ideal conditions for drying the grapes destined for use in Amarone wines. Tezza wines are fermented in the winery’s large steel vats, which are equipped with modern technologies that enable automatic temperature control. The délestage method (a system for pouring and re-filling) is used which allows gentle extraction of the polyphenols from the skins by pumping the must over the cap of grape skins. The barrel hall is the heart of the winery, where the wines are left to mature in wooden barrels before being bottled. Tezza wines are matured in either 750l barrels in French and Slavonian oak or 225l barrels in French oak. Beside the barrel hall is the old cellar, the "inner sanctum" of the Tezza winery. This cellar is closely guarded, as the most precious wines from the best years are kept here. From planting the vines in the family vineyards to looking after the grapes, harvesting, making the wine and bottling: every step of the production cycle is carried out within the winery. With the whole production chain onsite, the Tezza winery is unique in its authenticity and transparency. Nothing is sourced externally, so the family can always guarantee the quality of the wines.

    Vineyard

    Guyot and Sloping Verona Pergola

    Viticulture

    VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese.
    PLANT DENSITY. 4500 vines per hectare.
    YIELD PER HECTARE. 90 quintals.
    PRODUCTION PER VINE. 2 Kg.
    HARVEST PERIOD. October.

    Vinification

    VINIFICATION. Grape destemming and crushing, addition of selected yeasts.
    FERMENTATION. Maceration in steel vats for 10 days at 25°C. Daily racking and délestage. Refermentation in January on Amarone must. On average, two liters of Ripasso are obtained from every liter of Amarone produced.

    Aging

    12 months in wine barrels, 6 months in the bottle.

    Tasting Notes

    Bright ruby red. Aromas of ripe blackberry, cloves, tobacco and liquorice.

    Additional Information

    Provide your own information here.


    Generating PDF