Valpolicella Ripasso DOC
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A second time through the warmth of the grapes. The Ripasso method is a tradition that renews itself every year: the Valpolicella wine “passes” on the Amarone skins, obtained from Corvina, Rondinella and Corvinone grapes, when they are still warm and rich in sugar.
Colour: vivid and intense ruby red.
Nose: an elegant and intense aroma with scents of ripe red fruit, such as raspberry and Agostana plum ready to be turned into jam.
Taste: well-balanced, warm and intense in its sweetest tannins, with an elegant spiced aftertaste and a toasted persistence.
Method of production: the Ripasso vinification prescribes that Valpolicella wine is kept in contact with the skins of the Amarone for few days. In this period a second fermentation takes place, followed by a refinement in barrique for at least 18 months.
Food matching: it perfectly pairs long cooking meat or grilled meat with balsamic reductions. Excellent meditation wine.
Harvest: harvested by hand between the end of September and the beginning of October
Bottle size: 0,75 l.
How to serve: 18°C, we suggest to open the bottle half an hour before serving; if the wine has aged, decant it.
How to list on wine menu: Valpolicella Ripasso DOC, 2014, Sutto.