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. 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 with notes of vanilla. The palate is fine, harmonious, dry and velvety.
Environment and vineyard
Production area Valpolicella, Verona, Veneto
Location the vineyards are on the hills, in the valley of Illasi
Vineyards elevation 220 – 300 meters
Soil calcareous with sedimentary origin
Training system Pergola
Plant density 3.000 plants per hectare
Grape varieties
Alcohol level
14% vol
Tasting notes
Color intense ruby red
Bouquet black cherry and red plum, with a hint of spices
Taste dry, ripe red fruit with an elegant and persistent finish
Service and pairing
Serving temperature 18° – 20°, open the bottle an hour before drinking
Pairing suggestion for its pleasant characteristics it perfectly pairs with meat main courses, cold cuts and medium-seasoned cheese
