- Homepage |
- the Winery |
- the Wines |
- the Property |
- the Wine Tasting |
- Contacts |
- News
Our Valpolicella Ripasso Classico Superiore has essential olfactory clarity: it is a mix of fruit and spices that – compared to Valpolicella Classico, recall the ripeness of cherry, wrapped in the slight influence of balsamic from the oak barrel. It is soft on the palate, elegant and always has well-balanced acidity. It is aged for 24 months in 500-litre aged, French oak barrels and then aged further in the bottle. Shelf life: 7-9 years. Serving temperature: 18°C.
The "ripasso" technique is typical of the methodology for making Valpolicella: it involves the refermentation of Valpolicella Classico wine with Amarone and/or Recioto skins and lees.
Valpolicella Ripasso Classico Superiore is greatly appreciated by wine lovers due to its intense structure and evolution from the Valpolicella Classico, from which it originates – yet is not a too full-bodied wine.
As mentioned above, we obtain our Valpolicella Ripasso Classico Superiore by refermenting our Valpolicella Classico with pomace until March/April. Then it is placed in 5 hl aged oak barrels for stages #3 and #4 – for approximately 24 months. This allows the wine to develop its particular structure, intensity of colour and to enrich the aromas, all supported by a well-balanced alcohol content.
It is possible to enjoy drinking Valpolicella Ripasso Classico Superiore on its own, as a meditation wine. We suggest it is best served with classic Venetian cuisine, such as the excellent tortellini Valeggio, or a first course based on potato gnocchi with a meat sauce (ragù) for example.
