Ripasso represents the wine of the Veronese peasant tradition and is obtained through a very ancient winemaking practice called “ripasso.” This technique involves re-introducing the young Valpolicella on the still slightly sweet skins of the Amarone. In Ripasso we encounter the characteristics of Valpolicella related to freshness and drinkability, but also the richer, more concentrated chocolate and black cherry emotions attributable to the dried grapes.
Grape varieties and plantings: Corvina Veronese 85%, Merlot 10% and Rondinella 5%.
The vines are espalier-trained with Guyot pruning method, planting density 5,000 vines/ha.
Production area: Hills of Valpantena and Valpolicella Classica. The soils are mostly marl-limestone and some volcanic, rich in iron.
Vinification: First fermentation: harvesting is done in late September with manual harvesting. Fermentation takes place in special, wide, low steel tanks that are particularly suitable for increasing the contact between skins and must, at a controlled temperature of 20 to 22°C and lasts about two weeks. Second fermentation “RIPASSO”: Occurs in March over the skins of the Amarone, which, still having a good content of active yeasts, allow a second fermentation of the wine.
Maturation: Aged in 750-liter Veronese-Bertani French oak barrels for 9 months.
Tasting notes: Intense purple-red color with violet hues. The nose is striking for its intense, clean scent of ripe red fruit and notes of dark fruits, such as blackberry, black currant and ripe cherry.
Velvety red and harmonious, full and round while maintaining a lively and intense nerve, with a savory aftertaste.
Food pairings: This substantial Ripasso can be easily paired with a variety of Italian dishes: savory first courses such as risotto with porcini mushrooms, pasta all’amatriciana and carbonara; grilled meats and roasts. It also goes well with medium-aged cheeses