Valpolicella Superiore Ripasso

  • Classification
  • Grape Varieties
    Corvina, Rondinella and Molinara
  • Harvest
    End of September - beginning of October; manual harvest
  • Vinification
    Pressing and fermentation in stainless steel tanks. Second alcoholic fermentation on the skins of Amarone that lasts about 12-15 days. This traditional technique is called “Ripasso” and gives more body and character to Valpolicella wine
  • Maturation
    15 months in Slavonian oak barrels and tonneaux of 500 liters
Tasting notes
  • Colour
    Red. Intense ruby red
  • Bouquet
    Rich and embracing bouquet, with notes of wild berries and juniper
  • Taste
    On the palate it is harmonic and velvety, with a good and elegant structure
  • Pairing
    Ideal accompaniment to read meat, in particular lamb meat. Delicious also with grilled mushrooms and mature cheese