Wines

Valpolicella Superiore Ripasso Doc

Our Valpolicella Ripasso Superiore is produced through the refermentation of Amarone della Valpolicella pomace. A vintage Valpolicella is placed in contact with the Amarone skins, still rich in residual sugars, which initiate a second fermentation. This slow process enriches the wine in colour, aroma and flavour, adding delicate hints of dried fruit while preserving its identity. The result remains a Valpolicella with a fresh, lively structure, where fruit and vibrancy stay at the forefront, while the more mature notes lend additional depth and complexity.

Technical sheets

Grape variety
Corvina 45%, Corvinone 40%, Rondinella 15%

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. The finish is long and persistent, highlighting the purity of the fruit.