RJ Spagnols Nice start on Valpolicella Ripassa

[tonyt]

Version 3.0 on RJS Cru Select Valpolicella Ripassa is off to a great start. Fermentation is robust after 18 hours. In the picture you can see the large bag of dry skins and oak shavings. You can also see one of the oak tea bags (I busted the other tea bag so those chips are floating). SG started at 1.102. I added FT Rouge to help keep color. Later in aging, I will add one American light toast spiral and one French med toast spiral. It might spend a few months in Vidal barrel starting in December.

 

[joeswine]

Repissa

THAT JUST SOUNDS GRREAT,REPISSA,ARE EXCELLENT WINES IOF IT'S STYLE I LOVE THEM/////////////////////

 

[Wade E]

You added all the oak, are going to add 2 spirals and then throw it in a barrel? I hope that barrel is almost neutral. I like a lot of oak but that may be too much Tony.

 

[tonyt]

You added all the oak, are going to add 2 spirals and then throw it in a barrel? I hope that barrel is almost neutral. I like a lot of oak but that may be too much Tony.

Yep.
Just following what I did on last Valp that turned out yum. One barrel is completely neutral the other is not. I will decide in Dec if it goes in barrel and which one.

 

[cimbaliw]

Looks great Tony. You've given me the courage to add extra toasted oak chips to an Australian Chardonnay (WE kit). We just pitched the kit today, 4oz doesn't seem like an awful lot but it's a start.

BC

 

[roger80465]

I am drinking a glass of my Valpo Ripassa as we speak. I know, it is EXTREMELY young (5 months from pitching yeast) but WOW is it good even this young. My only addition was 40 grams of American Medium Plus cubes for a month. Gotta start another one and let that one age for a bit. That's the problem with having the taste for wine and the patience for beer.

 

[robie]

Looks great Tony. You've given me the courage to add extra toasted oak chips to an Australian Chardonnay (WE kit). We just pitched the kit today, 4oz doesn't seem like an awful lot but it's a start.

BC

Be careful since you are working with a white wine. Too much oak can surely ruin a good chardonnay. I would add the extra oak during clearing and taste it regularly to make sure you like the results. Remove the oak when you get it where you like it.

 

[Boatboy24]

That's the problem with having the taste for wine and the patience for beer.

Make some beer to hold you over!

Just added this kit to my "to do" list. Based on readings in some earlier threads, I recently purchased a Tommasi Valp Ripasso to try and another Ripasso to top up the Amarone I have in process. Can't wait to try both of them.

 

[tonyt]

Make some beer to hold you over!

Just added this kit to my "to do" list. Based on readings in some earlier threads, I recently purchased a Tommasi Valp Ripasso to try and another Ripasso to top up the Amarone I have in process. Can't wait to try both of them.

I bottle all of my Valpolicella in the Tomasi embossed bottles.

 

[roger80465]

Make some beer to hold you over!

If only it would help - if only.