Valpolicella Ripasso Superiore Doc

VALPOLICELLA RIPASSO

Dal Cero in Valpolicella

Denomination

Valpolicella Ripasso Superiore Doc
Description

The "ripasso" technique is typical of the Valpolicella area and consists of "repassing" the Valpolicella wine produced in the previous harvest on the marcs of Amarone. This enriches the wine with the flavours of the drying process.
Vinification

After the clusters are picked, they are de-stemmed and pressed, and the berries macerate for 10-12 days in steel. After the fermentation, the wine is pressed off the skins and remains in steel until January, when the dried grapes are pressed for production of Amarone. At this point, the Valpolicella is “re-passed” over the Amarone pomace, remaining there 7-8 days at a temperature of 25-28°C.
Maturation

Maturation in large oak casks and ovals.
Sensory profile

A ripe, rich ruby red. On the nose, sweet, succulent fruit combines with smooth spice, followed by delicate notes of pungent spices, creating a full-volumed, enchanting aromatic complex. A tangy acidity beautifully supports the full body, so that the wine is smooth yet surprisingly vibrant as well.
Serving suggestions

Stews and braises with polenta, game, beef strips with porcinis, roast lamb, and medium-aged cheeses.
Serving temperature

18 °C

Stews and braises with polenta, game, beef strips with porcinis, roast lamb, and medium-aged cheeses.

Duck breast with pomegranate and sweetbriar preserve

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