Valpolicella Ripasso Superiore DOC 2020 Villa da Filicaja

What kind of wine is it

Valpolicella Ripasso Superiore by Villa da Filicaja is a red wine made from a blend of Corvina Veronese, Corvinone, Rondinella, and Croatina. The ripasso technique on Amarone pomace gives it greater structure and a more intense aromatic profile. Maturation in oak barrels and barriques develops depth and complexity, resulting in a balanced and full-bodied style.

Where does it come from

This wine is produced in the hilly area of Valpolicella, north of Verona, where the temperate climate and temperature variations favor grape ripening. The calcareous and clayey soils, rich in minerals and well-drained, are located between 200 and 300 meters above sea level. These conditions impart freshness, mineral notes, and good aging potential.

How is it produced

Manual harvesting takes place in October, selecting the best bunches. The must ferments in steel under controlled temperatures, then is passed over Amarone pomace to extract color, tannins, and aromas. After malolactic fermentation, the wine matures for 12-18 months in oak barrels and barriques, then rests in the bottle for at least six months, supporting its structure and harmony.

Tasting notes

In the glass, it shows an intense garnet red color. On the nose, vinous notes emerge, along with ripe cherry and dark berry fruit, with hints of black pepper and a touch of vanilla from aging. On the palate it is dry and velvety, with smooth tannins and a full body. The finish is persistent, with a pleasant sapidity and a harmonious balance between fruit and wood.

Food pairings

Valpolicella Ripasso Superiore pairs well with game dishes and roasted meats, enhancing the richness of flavors. It complements aged cheeses such as Monte Veronese and accompanies traditional dishes like bigoli all’anatra. Its aromatic complexity also pairs well with polenta taragna and porcini mushrooms, matching the structure of these dishes.

When to serve

Thanks to its structure and well-integrated wood, this wine is enjoyable when young and also has good cellaring potential for several years, developing more complex notes over time. It is best served at 16-18 °C in large glasses to enhance its aromatic profile and depth of flavor.