Alcohol 13-14% vol.
Vine 80% Corvina, 20% Rondinella
Production Area vineyards of Valpolicella Classica
Yield per hectare 6500 litres
Grape Harvest from 15 to 30 September
Valpolicella Ripasso has an intense ruby red color and was born in Veneto from Corvina and Rondinella grapes. The technique of “ripasso” is to pour, before fining in barrel, the Valpolicella wine directly into vats where it was previously pressed Amarone or Recioto, letting it rest in contact with the peels just pressed for about 15/20 days. In this way, the wine receives from the dried peels part of the aroma that is typical of these wines. It is then aged in barrels for at least 12 months. Valpolicella Ripasso is an important wine which comes with a rich aroma and spicy, with hints of raisins and intriguing hints of sweet spices. The taste is full, very intense, spicy with notes of dried flowers and maraschino cherry. Valpolicella Ripasso goes very well with pasta dishes, is great for grilled meat, roasts, game and cheeses.
Valpolicella Ripasso takes its name from its particular production method. During the month of February, the wine obtained from the grapes harvested in October is left to ferment further (ripasso) on the grape skins used for the production of Recioto or Amarone. With this second fermentation the body, and colour are enriched and the alcoholic content increases
an intense deep ruby red, rich and spicy bouquet, with notes of partially dried grapes and intriguing scents of dry flowers and morello cherry
ideal with tasty first courses, excellent with barbequed mixed meats, roasts, game and cheeses