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 on the hills of Fumane
Vineyards elevation 500 – 650 meters
Soil limestone and red marble
Training system Pergola
Plant density 3.000 plants per hectare
Grape varieties
Alcohol level
14, 5% vol
Tasting notes
Color intense ruby red, with purple shades
Bouquet prune and black cherry, with pleasant balsamic 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 its characteristics make it perfect with meat-based first courses, cold cuts, seasoned cheese, and grilled, roasted or stuffed meat
