2021
Valpolicella Ripasso
Classico Doc
Valpolicella Ripasso
Classico Doc
This elegant and complex Valpolicella continues the family tradition of the Ripasso method, used since the 1850s. The style is a consistent expression of the indigenous Corvina, Rondinella and Corvinone grapes and terroir of the area.
The Ripasso method is delicately achieved conducting a secondary extended maceration and fermentation over the Amarone grape skins, giving the wine higher complexity, bolder and softer body, and intense color. It is then aged for two years in big oak barrels.
750 ml | Alcohol 15% vol. | Contains sulfites
TASTING NOTES
COLOR
Vivid ruby red
AROMAS
Intense hints of cherry, blueberry, licorice and lingering accents of cinnamon and pepper.
Flavours
Soft and warm structured velvet tannins and a very balanced acidity. Long finish with fruity sensations.
VARIETAL COMPOSITION
Corvina 75% | Corvinone 15% | Rondinella 10%
ALCOHOL CONTENT
15%
SERVING TEMPERATURE
16-18°C
PAIRING
Starters with game, and intense-flavored meat sauce. Savory quiches, spinach, chard. Red meat.
VARIETAL COMPOSITION
Corvina 75% | Corvinone 15% | Rondinella 10%
ALCOHOL CONTENT
15%
SERVING TEMPERATURE
16 – 18°C
PAIRING
Starters with game, and intense-flavored meat sauce. Savory quiches, spinach, chard. Red meat.
ADDITIONAL INFORMATION
Valpolicella Ripasso Classico is a high quality red wine, produced in the most historic area of the homonymous wine area in the province of Verona, Italy. It is distinguished by its complexity and elegance, the result of a rigorous selection of grapes and a long aging in wooden barrels. Valpolicella Ripasso Classico is closely linked to Amarone, since the Ripasso method, the technique by which it is obtained, provides for a second fermentation on the grape skins of Amarone. This process enriches the wine with aromatic intensity and structure, enhancing the fruity and spicy notes that make it unique.
The Valpolicella Ripasso wine has a rather curious history, deeply rooted in the wine tradition of Valpolicella. Originally, the winemakers of this area were known for producing a high quality wine, the Acinatico, now known as Recioto. This product, made with dried red grapes, was considered very valuable and was reserved only for landowners and wealthy people. The farmers had a good quality wine but less refined, what we would call today “Valpolicella base”. The turning point came when winemakers began to use the skins of Recioto to improve the wine they drank, enriching it with complexity and structure. Initially the repass was about a day. The subsequent experiments led to the discovery that a prolonged contact gave wine more complex aromas and a velvety softness. Over time this technique was gradually perfected giving rise to the current method Ripasso.
Located in the heart of the province of Verona, the Valpolicella Classica is characterized by a hilly landscape, with altitudes ranging between 100 and 500 meters above sea level. This conformation guarantees an excellent sun exposure and promotes the gradual ripening of the grapes.
The climate of Valpolicella Classica is temperate and favoured by the optimal geographical position of the area. The proximity of the Lessini mountains and Lake Garda mitigates temperatures, reduces the risk of frost and ensures a good thermal range between day and night. These climatic characteristics are fundamental to develop the aromas and acidity of the grapes that characterize the wines of this territory.
The soil of Valpolicella Classica is composed of calcareous and clayey soils that promote good drainage and allow vines to root in depth. This contributes to the development of mineral and aromatic components of grapes, giving rise to structured and long-lasting wines. The presence of a significant amount of limestone in the soil accentuates the elegance and refinement of the wines produced in this area.
A place of particular interest within the Valpolicella Classica is Località Novare, located in Arbizzano di Negrar. This area is renowned for its unique microclimate and the exceptional quality of the vineyards that are located there, including numerous clones of native vines with very ancient origins. Novare enjoys a privileged exposure and a particular combination of calcareous soils that gives the wines produced in this area a unique structure and aromatic complexity. The brolo of Tenuta Santa Maria by Gaetano Bertani, located in the heart of this ancient wine area is what could be called a “cru” of Valpolicella Classica.
To preserve the typical character of this area, our winery is committed to using a method of cultivation as sustainable as possible. We limit the use of chemicals and pesticides on vines by preferring methods based on manual work that reduce the impact on the environment and promote biodiversity in the vineyard.
The production of Valpolicella Ripasso wine is a complex process that requires care and precision. Everything starts with the manual harvesting of grapes that guarantees the selection of the best bunches. The wine is then vinified to obtain a young and fresh wine with a blend composed of: 75% Corvina, 15% Corvinone and 10% Rondinella.
The next step is the use of the Ripasso method, the winemaking technique that gives its name to Valpolicella Ripasso Classico. The process consists in “passing” the wine over the skins of Recioto or Amarone grapes, still rich in sugars and aromas. This causes a second fermentation, which lasts about 15-20 days, and gives the Valpolicella Classico more body, tannins and aromatic complexity.
The wine thus obtained is then transferred to wooden barrels for aging. During this crucial period of maturation, which can last from a few months to one or more years, depending on the decisions of each winery, the Valpolicella Ripasso Classico develops further its complexity, acquiring notes of vanilla, spices and greater softness to the palate. The wine is finally bottled and left to mature in order to harmonize all its flavours and aromas.
It is interesting to note how such an ancient method as Ripasso can today give rise to a prestigious wine, capable of reflecting contemporary tastes. Our Valpolicella Riserva Classico DOC is produced using marc from both Recioto and Amarone. The greater percentage of the latter gives the wine a dry character, while those of Recioto, although present in a reduced quantity, ensure that a slight percentage of sugar is maintained. This peculiarity gives our wine a distinctive and extremely refined note.
FAQs
Valpolicella Ripasso is a red wine from the Veneto region of Italy. It is made using a unique process where the wine is re-fermented on the skins of Amarone grapes, giving it more body, complexity, and a slightly bitter finish.
Valpolicella Ripasso is a dry red wine. While it offers notes of dark cherry and plum, it finishes with a pleasant dryness and subtle bitterness, making it an excellent pairing for a variety of dishes.
Both are red wines from Valpolicella, but Amarone is made with grapes that have been dried for several months, resulting in a richer, more concentrated wine with higher alcohol content. Ripasso, while also full-bodied, is lighter and fruitier due to a shorter drying time for the grapes.
The main difference between Valpolicella Ripasso and Valpolicella wine is the production process. Valpolicella is a fresh wine, produced by pressing and fermentation of the grapes Corvina, Corvino and Rondinella. Ripasso comes from Valpolicella but it is a much more complex wine. To obtain it is used a traditional winemaking process called “Ripasso method” which consists in the “repass” of Valpolicella wine on the grape skins of Amarone or Recioto. This technique gives the Ripasso a greater structure, aromatic complexity and a richer profile than the Valpolicella base. Before being bottled, the Ripasso also spends a period of aging in wooden cask, something that does not happen for the Valpolicella Classico.
