I'm quite fond of Tedeschi, a traditional Valpolicella producer. One of their better values is the Capitel San Rocco, a Ripasso wine.
I bought the 2004 version in late 2006. As you can see in the technical sheet, the wine should have been released in late 2007/early 2008 (I highlighted the appropiate parts):
Grapes are harvested by hand at the beginning of October. They are then pressed and the stems are removed and the must is placed into small fermentation vats. Fermentation takes place at 28°C with steeping that lasts 14 days. The wine also performs malolactic fermentation at the end of steeping. It then rests in stainless steel tanks to favor spontaneous clarification. The partially clarified wine, in March, is poured over Recioto and Amarone marc. By contact with these it performs another stage of slight alcoholic fermentation that lasts about 15 days. This increases the alcohol content and structure of the wine, improving longevity. It also develops new aromas that create an interesting and complex bouquet. Then the wine is left to age for approximately 2 years in oak barrels before it is bottled. During this aging the wine acquires a balanced structure, new aromatic contents and its coloring substances are stabilized. Once it is bottled it is refined in the cellars for 6 months before it is placed on the market.
The importer (Anavim, Tel Aviv) couldn't figure it out but ecce homo.
I bought the 2004 version in late 2006. As you can see in the technical sheet, the wine should have been released in late 2007/early 2008 (I highlighted the appropiate parts):
Grapes are harvested by hand at the beginning of October. They are then pressed and the stems are removed and the must is placed into small fermentation vats. Fermentation takes place at 28°C with steeping that lasts 14 days. The wine also performs malolactic fermentation at the end of steeping. It then rests in stainless steel tanks to favor spontaneous clarification. The partially clarified wine, in March, is poured over Recioto and Amarone marc. By contact with these it performs another stage of slight alcoholic fermentation that lasts about 15 days. This increases the alcohol content and structure of the wine, improving longevity. It also develops new aromas that create an interesting and complex bouquet. Then the wine is left to age for approximately 2 years in oak barrels before it is bottled. During this aging the wine acquires a balanced structure, new aromatic contents and its coloring substances are stabilized. Once it is bottled it is refined in the cellars for 6 months before it is placed on the market.
The importer (Anavim, Tel Aviv) couldn't figure it out but ecce homo.
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