Our Valpolicella Ripasso Classico Superiore is obtained through a second fermentation of the Valpolicella Classico, in contact with the dry skins left from the pressing of the Amarone, without adding any sugar or substances. This process lasts about 15 to 20 days and is followed by a 24 months aging in French oak. The “ripasso” method and the aging process give this wine a stronger structure and a milder acidity, comparing to the Valpolicella Superiore, thus making the way for roundness and phenolic substances. The bouquet has a dominant red fruits aroma, with balsamic and spicy notes. The palate is clean, soft, fine and well balanced.
Environment and vineyard
Production area
Valpolicella Classica, Verona, Veneto
Location
The vineyards are located on the hills, North from Fumane valley
Vineyards elevation
500 – 650 meters
Soil
Limestone and red marble
Training system
Pergola and Guyot
Plant density
3.000 plants per hectare
Grape varieties
Alcohol level
14, 5% vol
Tasting notes
Color
Intense ruby red, with purple shades
Bouquet
Full-bodied, with fruity and balsamic aromas and spicy notes
Taste
Clean, with an intense ripe, red fruit sensation and an elegant and persistent finish
Service and pairing
Serving temperature
18° – 20 ° C, open the bottle an hour before drinking
Pairing suggestion
Perfect in pairing with dishes typical of the local Veneto region cuisine such as grilled polenta or bigoli-pasta dishes with tasty meat sauces, with risotto or grilled meat, great with lamb and gam
