D.O.C.
The Valpolicella Ripasso appellation covers part of nineteen communes in the province of Verona, in the Veneto region, along the hillside belt running from Lake Garda to the edge of the province of Vicenza. The vineyards are sheltered to the north by the Lessini mountain range and benefit from the proximity of Lake Garda, giving them a mild, relatively dry climate with an almost Mediterranean character. The soils combine calcareous-dolomitic formations, basalt of volcanic origin, and morainic and fluvial deposits. The authorized grape varieties are Corvina Veronese and, as a partial substitute, Corvinone, together with Rondinella, with a small share of other native red varieties from Veneto permitted as a complement. What sets Ripasso apart from basic Valpolicella is its method of production: the wine is re-fermented on the freshly pressed skins left over from Amarone or Recioto, which gives it greater body, colour and structure.
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Valpolicella Ripasso Superiore is a red wine with a deep ruby colour that turns toward garnet with age. Shaped by its time on Amarone's skins, the nose shows ripe cherry and plum, balsamic and spiced notes, along with hints of vanilla from oak ageing. On the palate it is full, warm and velvety, carried by firm yet well-rounded tannins and a richer concentration than a basic Valpolicella. The Superiore designation marks a wine aged for longer, with a firmer structure and good ageing potential. It pairs with winter dishes, red meats and game, cured meats, and semi-hard or matured cheeses.
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