Ripasso Jago (2022) - Villa Spinosa

Winemaking methods used for Ripasso Jago

Alcoholic fermentation with selected yeasts

Fermentation with selected yeasts is a winemaking technique that uses specific yeast strains chosen to start and control alcoholic fermentation. This practice ensures a stable and predictable fermentation, allowing producers to obtain wines with well-defined aromatic and flavour profiles.

Refermentation in the bottle (ancestral method)

Refermentation in the bottle following the ancestral method is an artisan sparkling winemaking technique with its roots in peasant tradition. This method involves bottling the wine before alcoholic fermentation is complete, allowing the natural yeasts to finish the fermentation in the bottle, thus producing fine bubbles and a light yeast deposit at the bottom.Characteristics of Wines with Bottle Refermentation, Ancestral Method ColourSparkling Whites: Hazy straw yellow with golden highlights. Sparkling Rosés: Pale pink or cherry red, slightly cloudy. Sparkling Reds: Lively ruby red with a creamy mousse.AromasFruity: Quince, ripe pear, red fruits and candied citrus. Floral: White flowers, acacia, rose and wild flowers. Autolytic: Notes of yeast, freshly baked bread and bread crust. Spicy: Touches of nutmeg, white pepper and toasted almond. Mineral: Shades of flint and a light sea salinity.TasteFresh and lively: Marked acidity and fine, creamy bubbles. Slightly hazy and complex: Thanks to the presence of the natural yeasts. Authentic and rustic: Long finish with fruity and spicy notes.Advantages of Bottle Refermentation, Ancestral MethodNaturalness and authenticity: Use of indigenous yeasts and absence of aggressive filtration. Aromatic complexity: The presence of the yeasts gives greater depth and complexity to the aromatic bouquet. Freshness and vibrant acidity: Ideal for young, lively wines. Versatility and originality: Perfect for those seeking a rustic, genuine alternative to classic sparkling winemaking methods.Stages of the Process 1. Partial Alcoholic FermentationThe must ferments partially in steel or concrete, leaving a natural residual sugar. No selected yeasts or outside sugars are added.2. BottlingThe wine is bottled before fermentation is complete, allowing the natural yeasts to finish the fermentation in the bottle. No liqueur de tirage is added (as in the Metodo Classico), preserving the authenticity of the process.3. Refermentation in the BottleThe indigenous yeasts turn the residual sugars into carbon dioxide, creating fine bubbles and a slight cloudiness. The wine remains in contact with the spent yeasts, gaining complex aromas and a creamy texture.4. No DisgorgementThe wine is neither disgorged nor filtered, keeping the natural yeast sediment at the bottom of the bottle. The sediment can be left at the bottom while serving, for a clearer wine, or stirred up for a more rustic, complex wine.Ideal Grape Varieties for the Ancestral Method White Grape VarietiesGlera: For Prosecco Colfondo, with freshness and fruity notes. Chenin Blanc: For mineral, complex Pét-Nats from the Loire Valley. Vermentino: Fresh and savoury, with citrus and floral notes.Black Grape VarietiesLambrusco: For red and rosé versions, fresh and fruity. Pinot Noir: Elegant and fruity, with fine, creamy bubbles.Food Pairings Ancestral Method White WinesSeafood: Oysters, fish carpaccio, prawn tartare. Vegetarian Dishes: Summer salads, grilled vegetables. Fresh Cheeses: Goat's cheese, ricotta, buffalo mozzarella.Ancestral Method Rosé WinesCured Meats and Cold Cuts: Prosciutto crudo, bresaola, mild salami. Fried Food: Gnocco fritto, battered vegetables.Ancestral Method Red WinesWhite Meats: Roast chicken, stuffed turkey. Traditional Emilian Dishes: Tortellini in brodo, cotechino with lentils.Why Choose an Ancestral Method Wine? The Metodo Ancestrale gives authentic, rustic, complex wines, perfect for those seeking freshness, originality and a genuine tasting experience rooted in peasant tradition.

Ageing methods used for Ripasso Jago

In bottle

Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.

In barrique

Ageing in barrique is one of the noblest and most fascinating techniques in winemaking, chosen to give the wine complexity, structure, elegance and potential to develop. The barrique is a small wooden cask, usually of French or American oak, with a capacity of around 225 litres. Thanks to its small size and the direct contact between wine and wood, this kind of ageing allows constant micro-oxygenation and a measured contribution of tertiary aromas, helping to develop toasty, spicy, vanilla or balsamic aromas, and to polish the tannins in reds.

Time on the lees for Ripasso Jago