Valpolicella Ripasso Superiore DOC

The authentic art of winemaking lies in its double fermentation production technique.The double fermentation of the Ripasso is a unique process that gives the wine a greater concentration of flavors and aromas than traditional Valpolicella wines, with a slight hint of spiciness. The first fermentation takes place with Valpolicella Superiore in our cellar, and the second fermentation takes place with Amarone marc. Valpolicella Superiore and Amarone combine to form a perfect marriage of freshness, elegance, and structure.

Denomination of Origin: Valpolicella Ripasso Superiore DOC
Area: Mezzane di Sopra (Verona) 
Vineyard: Le Guaite
Type of grapes: Corvina 35%, Rondinella 20%, Corvinone 35%,
other grapes 10% (grape varieties from the Valpolicella
D.O.C. zone)
Serving temperature: 16 – 18°C
Color: deep ruby red, with reflexes garnet
Bouquet: notes of red cherry, black/blue berry, vanilla,
balsamic, chocolate, pepper


Altitude: 450/500 mt. s.l.m.

Soil profile: imestone with white calcareous rock, pink ferrous calcareous rock, basaltic rock containing minerals olivine and pyroxene and volcanic soil

Breeding:: guyot

Density:: 5000 vinestock/ha

Vinification and maturation: the grapes are harvested at the end of September, drying for 1 month all the grapes, de-stemming, pressing, cryomaceration, controlled-temperature fermentation with cultured yeasts and simultaneous malolactic, second fermentation with Amarone marc, decanting in steel tank, followed by maturation in French oak barriques second pass about 36-48 months and after the bottling aging other 36-48 month in ours bottles storage

Technical data: alcohol 13 - 13,5% residual sugar 1 - 2 g/l total acidity 4 - 5 g/l dry extract 29 - 30 g/l

Best served with: it goes perfectly with many kinds of food such as braised, steaks, cheeses, game meat

92/100 Austria
Daniele Cernilli:
94/100 Italy
Gambero Rosso​:
Tre bicchieri Italy
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