The good ratio between soil and vines is the secret of the world wide known Valpolicella. The difference between the Valpolicella Classico and the Ripasso is that the last one is aged one more year. The name Ripasso comes from the technique used to obtain a more alcoholic wine, stronger in colour, full and of complex bouquet. These results are obtained by fermenting the Valpolicella on Amarone’s vinasse.
GRAPES: 70% Corvina, 20% Rondinella, 10% Molinara.
VINIFICATION: soft pressing of the grapes followed by 20 days maceration. In February, once the fermentation of the Amarone wine has terminated, the Valpolicella wine is passed on the Amarone pomace: this traditional Ripasso method allows the Valpolicella wine to develop its taste and structure.
COLOUR: Intense and dark purple. The BOUQUET reveals great intensity with hints of ripe cherries and plums. On the PALATE it results full-bodied, well balanced and persistent. Pleasant hints of plum, vanilla and spice with elegant notes of oak.
Food matching: ideal with red meats, with complicated dishes and with mature cheeses as well as with typical Italian cold cuts. Service temperature: 18-20 °C.