GRAPE VARIETIES AND VINEYARDS
85% Corvina Veronese, 10% Merlot and 5% Rondinella. The vines are vertical-trellised, with Guyot pruning and a planting density of 5000 plants/ha.
The hills of the Valpantena and Valpolicella Classica area. The soil is mainly calcareous-marl with a part that is volcanic, rich in iron.
It has an intense purple-red colour with purplish highlights. On the nose it has a very clean and intense aroma of ripe red fruit with hints of dark fruit, such as bramble, blackcurrant and ripe cherry. It is velvety and well-balanced, full and round while maintaining a lively and intense grip, with a sapid aftertaste.
This dense Ripasso can be easily matched with different Italian dishes: flavoursome pasta and rice dishes such as risotto with porcini mushrooms, grilled and roast meat and medium-matured cheeses.
269 in stock
Ripasso is a wine from Verona’s country tradition and is made using a very old winemaking practice called “ripasso”. This technique involves reintroducing the young Valpolicella wine to the skins at the end of the fermentation of Recioto. The wine becomes warm and mature. In Ripasso there is the freshness and drinkability of the Valpolicella, but also the richer and more concentrated sensations of chocolate and sour cherry from the dried grapes.