# Balt Valpolicella Ripasso Superiore (2022)

- **Producer:** Azienda Agricola Adalia
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella, Molinara
- **Region:** Veneto, Italy
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blueberry, violet, black pepper, herbaceous, chocolate, smoke, vanilla, tobacco, leather, forest floor

## About this wine

Adalia is the contemporary sister estate of the legendary Corte Sant’Alda, established in 2009 by Marinella Camerani and managed alongside her daughters Federica and Alda. Named after the Adalia bipunctata, a two-spotted ladybird that acts as a natural predator of vineyard pests, the estate is a beacon of biodynamic farming in the Val di Mezzane. Marinella, named Gambero Rosso's Winemaker of the Year in 2024, focuses on crafting a fresher, more vibrant, and highly accessible style of Valpolicella. The name 'Balt' translates to 'wood' or 'forest' in the ancient Cimbrian language, celebrating the dense woodlands that surround and protect these high-altitude, west-facing vineyards.

## Interesting facts

- The winery is named after the Adalia bipunctata, a two-spotted ladybird that serves as a natural pest controller in the biodynamic vineyards.
- The name 'Balt' means 'forest' in Cimbrian, a rare Germanic language historically spoken in the mountainous regions of Veneto.
- Founder Marinella Camerani was named 'Winemaker of the Year' by Gambero Rosso in their 2024 guide.
- With only 5 hectares of vineyards, Adalia's total production is highly limited, making this Ripasso a rare find.

## Food pairing

This Valpolicella Ripasso strikes a beautiful balance between rich texture and vibrant acidity. Its medium-to-full body and savory undertones make it an exceptional partner for rich, umami-driven dishes like black truffle risotto or slow-roasted meats. The wine's bright acidity cuts through the richness of cheese-based sauces and fatty meats, while its soft, integrated tannins harmonize beautifully with grilled proteins without overpowering them.

## Wine making process

The winemaking process for Balt combines traditional Veronese techniques with low-intervention practices. Grapes are manually harvested in late September, de-stemmed, and gently pressed. Spontaneous fermentation occurs in concrete or stainless steel tanks using indigenous yeasts, followed by seven days of skin maceration. After undergoing malolactic fermentation, the base wine rests until February. It is then passed over the warm, active grape pomace of the estate's Amarone for seven to ten days. This 'ripasso' process triggers a short second fermentation, naturally enhancing the wine's structure and complexity. Finally, the wine is aged for 18 months in large, neutral 2,500-liter oak barrels before being bottled unfined with minimal sulfur.