# Valpolicella Ripasso Classico Superiore Begali Vigneto la Cengia (2021)

- **Producer:** Begali Lorenzo
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Rondinella, Corvinone
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €17
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–18 °C
- **Aromas & flavours:** red cherry, blackberry, dried fruit, plum, black cherry, cinnamon, cedar, cloves, vanilla, leather, dried fruit, tobacco, earth

## About this wine

Valpolicella Ripasso Classico Superiore Begali Vigneto la Cengia is a red wine from the Veneto region of Italy, specifically the Valpolicella Classica sub-region. Produced by the family-run winery Begali Lorenzo, this wine utilizes the distinctive Ripasso winemaking technique. The 'Vigneto la Cengia' designation points to a specific vineyard owned by the estate, underscoring their focus on site-specific quality. The Begali family has a long history of winemaking, emphasizing meticulous vineyard and cellar practices rooted in tradition and a drive for continuous improvement.

## Interesting facts

- The 'Ripasso' technique is like giving the wine a second 'hug' from Amarone's spent grape skins.
- Begali Lorenzo is a family affair, with multiple generations involved in winemaking.
- The 'Vigneto la Cengia' bottling signifies a specific plot of land, highlighting its unique character.
- The Begali family has been recognized with numerous top awards for their wines.

## Food pairing

The wine's medium+ body and tannins provide a good counterpoint to richer protein dishes. Its inherent acidity helps to cut through the richness of fatty meats and creamy sauces, while its fruit-forward notes can complement savory and earthy flavors. The wine's structure can stand up to robust flavors found in game and aged cheeses.

## Wine making process

The production of Valpolicella Ripasso Classico Superiore Begali Vigneto la Cengia involves the 'Ripasso' method, where the wine undergoes a second fermentation on the Amarone grape skins. This technique enriches the wine's structure and flavor profile. Following fermentation, the wine is aged in a combination of large tonneaux and smaller barriques. The 'Vigneto la Cengia' designation indicates that the grapes for this specific bottling come from a particular vineyard owned by the Begali estate, highlighting a focus on terroir expression. The Begali family's approach emphasizes careful vineyard management and cellar practices to achieve quality.