Wines

Valpolicella Superiore Ripasso Doc

Our Valpolicella Superiore Ripasso is born from the refermentation of Valpolicella wine on the marcs of Amarone della Valpolicella. The contact between Valpolicella wine and Amarone della Valpolicella marcs - that are still rich in sugars, triggers a new fermentation. This second fermentation is named "ripasso" in Italian, meaning “re-pass,” or “go over again,” - a slow process that enriches the structure of the wine. The result is a structured wine, very balanced in taste and accompanied on the nose by slight hints of ripe and dried fruit that during aging evolve, increasing complexity

Technical sheets

Grape variety
Corvina 55%, Corvinone 25%, Rondinella 20%

Vineyard
Marcellise, Brigaldara (150-250 mt/a.s.l.)

Training system
Pergola Veronese and Guyot

Planted area
35 ha - 4,000 vines/ha

Year of planting 1980

Harvest
The grapes are hand-harvested during the second half of September

Winemaking
Valpolicella wine is refermented on Amarone della Valpolicella marcs for ca. 5 days, with short pumping overs to keep the upper part wet.

Aging
1 year and a half in large wooden barrels

pH 3.55

Dry extract 31.5 g/L

Sugar residue 2.4 g/L

Alcohol content 14.5%

Tasting notes
Bright ruby. Aromas of red plum, marzipan and exotic flowers, along with a saline nuance. Juicy and tightly coiled on the palate, with strong acidity that preserves the red fruit and spice flavours. It finishes with good purity of fruit and length.