Ripasso Collection, 6 bottles

Tommasi's Valpolicella Ripasso Classico Superiore was born in the Conca d'oro, La Groletta and De Buris vineyards, located on the hills of Sant'Ambrogio, in the historic area of Valpolicella.

It is produced with Corvina Veronese, Rondinella and Corvinone grapes, harvested manually in late September. Fermentation takes place in stainless steel tanks for about 9 days, then the must referments on Amarone pomace for about 12-13 days, with continuous daily pumping over. Vinification takes place in Sla...

Valpolicella Ripasso Classico Superiore Domini Veneti is produced from vineyards located on the highest hills in Valpolicella Classica. With vineyards set on dry stone terraces between 150 and 450 meters above sea level, on silty-clay soil, the grapes are hand-harvested at the beginning of October, destemmed, and crushed.

Fermentation takes place between 25°C and 28°C, accompanied by maceration with punching down every 3 days. The wine is then stored in steel until February, when it undergoes the...

Valpolicella Ripasso Classico Superiore Montecorna by Farina is a wine produced exclusively from native grapes from the hills of Valpolicella Classica. The main grape varieties include Corvina, Corvinone, Rondinella and Molinara. The vineyard is located in an area characterized by calcareous soils stratified with basalts, at an altitude of about 300 meters above sea level.

The vinification involves a light drying of the grapes, followed by a fermentation with cold maceration. The resulting wine i...

The Valpolicella Ripasso Casalforte comes from the vineyards located on the hills north of Verona.

It is obtained from the union of the indigenous Corvina Veronese, Rondinella and Corvinone grapes, selected for their sugar content. The vinification makes use of the innovative Ganimede fermentation system, which allows continuous mixing with the marc. In the colder months of the year, the base wine is poured on the Amarone marc according to the ancient "Ripasso" technique. Ageing takes place betwe...

Valpolicella Ripasso by Dal Moro is a red wine made from the typical grapes of Valpolicella. It is produced using the ripasso technique on the Amarone pomace, which gives the wine a solid structure and a complex aromatic profile. Fermentation in steel and subsequent aging in wooden barrels contribute to a balanced freshness and elegant texture, making it suitable for those seeking a characterful yet approachable red.

This wine comes from the historic Valpolicella area in the province of Verona. T...

Tommasi's Valpolicella Ripasso Classico Superiore was born in the Conca d'oro, La Groletta and De Buris vineyards, located on the hills of Sant'Ambrogio, in the historic area of Valpolicella.

It is produced with Corvina Veronese, Rondinella and Corvinone grapes, harvested manually in late September. Fermentation takes place in stainless steel tanks for about 9 days, then the must referments on Amarone pomace for about 12-13 days, with continuous daily pumping over. Vinification takes place in Sla...