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Alpha Zeta Ripasso

Sustainable farming practices. Hand-harvest. The young Valpolicella is fermented together with dried grapes in January following the vintage. Following fermentation, the wine is aged for just over a year in a mixture of large oak and small, French oak barrels prior to bottling.

Alpha Zeta was conceived in 1999 by David Gleave, MW. Working with star New Zealand winemaker, Matt Thomson, David set out to work intently with small, family-owned growers, not large enough to set up their own estates. This is in contrast to standard practice for the region, which is to buy bulk wine. The result is access to super high-quality fruit, the most important ingredient for a super high-quality wine, at extremely reasonable prices. Why the name? Because the wines cover a range of styles and varieties that exist in the area, from a dry, white Soave, to lively, young, Valpolicella, all the way through to a rich, brooding Amarone.

Winemaker: Matt Thomson
Country: Italy
Region: Valpolicella, Veneto
Type: Red
Variety: Corvina, Rondinella
Farming: Sustainable
Production: 4,800 bottles
Soil: Stoney, Chalky