RIPASSO
DELLA VALPOLICELLA
CLASSICO SUPERIORE DOC

The term “RIPASSO” indicates an almost ancestral winemaking method, our ancestors used it to increase the characteristics and longevity of “small” wines. Today it has become one of our most appreciated Valpolicella classics. Each family has its own recipe and tells stories of men, territories and traditions. We take our best basic Valpolicella and “pass” it over the Amarone pomace, between mid-January and mid-March when we have drawn off the Amarone. The Amarone skins put in contact with the base Valpolicella trigger a second fermentation, raising the alcohol content, increasing colour, structure, body, smells and flavours, giving a unique aromatic complexity.

Denomination:
Ripasso della valpolicella Superior classic D.O.C.

Soils:
Of calcareous tufaceous matrix with altitude from 100 to 500 meters above sea level

Grapes:
70% corvina and corvinone, 10% rondinella, 10% Molinara, 10% other natives

Harvest:
Manual

Pressing:
Mid-October in stainless steel barrels - first fermentation

Ripasso:
Between mid-January and mid-March - second fermentation

Aging:
In oak barrels - third fermentation

Gradation alcohol:
14.5% vol.

Characteristics sensory:
Ruby red, hints of cherry on the nose morello plum with light notes of spices The entry into the mouth is soft and balanced, enveloping for a finish harmonic.

Pairings:
Perfumes and flavors blend together harmoniously on the palate to pair with game and meats red, braised meats and cheeses

Service:
In large glasses, it is recommended to open a little before the serve at T 18°