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 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



The vineyards are located on the hills, in the valley of Illasi


Vineyards elevation

220-300 meters



Calcareous with sedimentary origin


Training system

Pergola and Guyot


Plant density     3.000 plants per hectare

Grape varieties




Alcohol level

14% vol

Tasting notes


Ruby red with garnet shades



Black cherry and red fruits, with slight ripe fruit hints



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

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