Valpolicella Ripasso is obtained through a second fermentation of Valpolicella wine in contact with the residual lees of Amarone. This process lasts 15 to 20 days and is followed by a 24 months aging in French oak. Compared to Valpolicella, it is more structured and has a higher longevity, the alcohol content is higher, the acidity lower, the roundness more marked and the values of the phenolic substances and extracts are higher. Valpolicella Ripasso offers a slightly ethereal perfume of red fruits and black cherry. The palate is fine, harmonious, dry and velvety.
Environment and vineyard
Production area
Valpolicella, Verona, Veneto
Location
The vineyards are located on the hills, in the valley of Illasi
Vineyards elevation
220-300 meters
Soil
Calcareous with sedimentary origin
Training system
Pergola and Guyot
Plant density 3.000 plants per hectare
Grape varieties
Alcohol level
14% vol
Tasting notes
Colour
Ruby red with garnet shades
Bouquet
Black cherry and red fruits, with slight ripe fruit hints
Taste
Harmonious, dry and velvety
Service and pairing
Serving temperature
18° – 20°, open the bottle an hour before drinking
Pairing suggestion
Full-bodied, it perfectly pairs with earthy dishes and meat main courses such as grilled, roasted, or braised red meats with herbs or spices or poultry. Try it with hard and semi-hard medium-seasoned cheese
