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Ripasso della Valpolicella




At its best with red meat dishes, such as grilled steak, braised meat, and game.

Product details

Production area
The grapes that go into this wine grow in the heart of Valpolicella, in the hilly area just outside Verona.
Grape variety
Corvina, Corvinone, Rondinella
Harvest and vinification
Harvesting by hand begins in the first ten days of October. A light pressing is followed by maceration at a controlled temperature for 10–12 days. The resulting must is then fermented in steel tanks. Following fermentation, the wine is ‘ripassato’ — left to sit — on the pomace of another symbolic wine from the region, Amarone. After this long process, it is aged in wooden barrels.
Tasting notes
Intense ruby red. On the nose, spicy notes intertwine with the scent of raisins and bitter almond. A decided, full-bodied, dry taste with notes of cherry.
Alcohol content

Technical sheet

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