Our finest selection of Valpolicella is given a second fermentation in contact with the grape pomace from the Amarone, thus enriching its aromas, body and complexity.
We were so proud of our first “Ripasso” made with a selection of our best grapes, that we became the first family to flaunt the name on a label.
We were so proud of our first “Ripasso” made with a selection of our best grapes, that we became the first family to flaunt the name on a label. The Ripasso technique is grounded in peasant traditions that vary from family to family, but it is still a relative newcomer among Valpolicella wines. Nevertheless, it already ranks as one of our most popular and well-known classics. The second fermentation of our best Valpolicella Classico wine on the Amarone skins, creates an intriguing depth and aromatic complexity. Amarone lovers will find this reminiscent of their favorite wine, with the price and lower alcohol that makes it a perfect everyday alternative.
Tasting Note
A deep, bright ruby red in color, it is rich and intensely spicy on the nose, with notes of cherry jam, tobacco and black pepper. On the palate it is full-bodied yet elegant, with gentle, silky tannins and a very long finish.
Serving Suggestions
It is excellent with boiled, braised or grilled meats.
Origin
The vineyards of the Conca d’Oro and La Groletta crus, in the hilly Valpolicella Classica zone.
Grapes
Corvina 70%, Rondinella 25%, Corvinone 5%
Vinification and Maturation
Fermentation in stainless steel vats or around 15 days. Re-fermentation on the pomace of the Amarone for 12-13 days. Maturation for at least 18 months in 65 hl Slavonian oak casks 6 months’ bottle-aging.
Awards
2017 James Suckling 93 pts
2017 Falstaff 91 pts
2017 Decanter 90 pts Highly Recommended
2016 James Suckling 92 pts
2016 Gambero Rosso 2 bicchieri
2015 James Suckling 92 pts
2015 Wine Spectator 90 pts
