Valpolicella Ripasso DOC Monte Tabor

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

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