Valpolicella Classico
Superiore Ripasso DOC
It goes well with all red meat dishes, even the most elaborated and tasty ones..

Vine variety: 70% Corvina, 20% Rondinella, 10% Molinara.
Production area: Hills of the Classic Valpolicella.
Vinification: Pressing of the grapes followed by long maceration for 20 days. In February, after the fermentation of the Amarone wine, it is fermented with these skins, to be enriched with a second fermentation, as required by the Ripasso wine making tradition of Verona.

The COLOUR is red purple with deep and intense highlights.
The BOUQUET is of great intensity and impact, with ripe fruit hints recalling cherry notes combined with raspberry jam.
The TASTE is solid with great texture and has a good balance and persistence. It reveals hints of dried plums and vanilla combined with light spicy notes. The long finish is prolonged by pleasant sensations of toasted oak.

Serving suggestions: It goes well with all red meat dishes, even the most elaborated and tasty ones, and with long-aged cheeses and salamis typical of Italy.
Serve at 20°C.


Valpolicella Ripasso 2014:
* Guida I Vini di Veronelli 2017
* Guida I Migliori Vini Luca Maroni 2017
* Gilbert Gaillard
Valpolicella Ripasso 2013:
* Annuario dei migliori vini italiani 2016
* Wine Meridian Guida 2016

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