Valpolicella Ripasso Superiore DOC


Valpolicella Ripasso Superiore DOC


Classification: Denominazione di Origine Controllata (DOC) Grapes:

Corvina Veronese 50% - Corvinon 15% - Rondinella 25% Molinara 5% Negrara 5% 

Lands: red-brown soil on detrital, limestone-marly and basaltic sediments

Alcoholic degree: 14.5% in Vol.

Area of origin: Province of Verona

Production technique: Valpolicella Superiore obtained from Corvina, Rondinella and Molinara grapes grown in the vineyards on the Valpolicella hills, exposed to south and planted in the most suitable locations. In the month of January following the harvest, the wine undergoes a second light fermentation carried on the Amarone grapes residues after pressing. Sensory analysis: Intense ruby red color, smooth and elegant taste. Excellent when served with wild game, meat, roast and matured cheese. Uncork few minutes before serving.

Serve at 66-68F.

Bottling: fermentation in stainless steel tanks for about 10 days, then 8days with Amarone skins, using continuous pushing down process daily

Pairings: recommended with grilled red meat, pasta with sauce, fermented cheese, roast meat


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