Valpolicella Ripasso

About the wine

Valpolicella Ripasso is a distinctive Venetian red wine produced through the traditional 'ripasso' technique, where standard Valpolicella wine undergoes a secondary fermentation on the pomace of Amarone or Recioto. This process imparts greater body, complexity, and alcohol content to the base wine. The blend is dominated by Corvina and Corvinone, supported by Rondinella, and occasionally other local red varieties. The resulting wine is typically characterized by a deep ruby color, notes of ripe red fruit, spice, and a velvety texture. The DOC allows for 'Classico' and 'Valpantena' sub-zones, as well as a 'Superiore' designation for wines meeting higher alcohol requirements. It represents a bridge between the freshness of standard Valpolicella and the intensity of the region's dried-grape wines.

Grape varieties

Production & aging

The production zone is located in the province of Verona, encompassing the hilly areas of the Valpolicella region. It includes the communes of Marano, Fumane, Negrar, S. Ambrogio, S. Pietro in Cariano, Dolcè, Verona, S. Martino Buon Albergo, Lavagno, Mezzane, Tregnago, Illasi, Colognola ai Colli, Cazzano di Tramigna, Grezzana, Pescantina, Cerro Veronese, S. Mauro di Saline, and Montecchia di Crosara.