Valpolicella Ripasso DOC

Corvina, Corvinone, Rondinella
Alc 14%
18-20°C

Not one, but two fermentations. That’s how Valpolicella Ripasso is made.

How? It all starts with fresh Valpolicella wine and the remaining lees of Amarone, still juicy and full of yeasts right after the fermentation. Pour the two together and a second fermentation starts. It lasts for 15 to 20 days.

The wine is then aged in French oak for around 24 months.

The result is a more structured and rounded wine, with a rich black cherry bouquet, a milder acidity, a more velvety yet dry taste.

Open one hour before drinking

Calcareous with sedimentary origin
Pergola and Guyot
Ruby red with garnet shades
Black cherry and red fruits, with slight ripe fruit hints
Harmonious, dry and velvety
Full-bodied, it perfectly pairs with earthy dishes and meat main courses such as grilled, roasted, or braised red meats with herbs or spices or poultry. Try it with hard and semi-hard mediumseasoned cheese
220 – 300 meters

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