The Valpolicella Ripasso is a DOC red wine from Veneto, produced exclusively in the Valpolicella area in the province of Verona, from native varieties such as Corvina, Corvinone, and Rondinella, plus other local varieties permitted by the regulations.

Essentially, it consists of the same grapes used for the production of Amarone and Recioto. The traditional winemaking technique of "ripasso" involves contact of the basic Valpolicella wine with the residual Amarone pomace, more or less dehydrated, for approximately 15-20 days. Other wines, Veronese ones like "Campofiorin" from Cantina Masi and "Secco Bertani" from the namesake cellar, originate from the same Ripasso production technique.

The result is a wine with a ruby red mantle, which on the nose develops ethereal aromas of red berry forest fruits, often enriched with toasted notes, vanilla, and tobacco; more structured and long-lived than the base wine, more alcoholic but also rounder and more harmonious. Its characteristics make this wine particularly suitable for accompanying winter first courses, main courses, cold cuts, and medium-aged cheeses.

The Valpolicella Ripasso can receive the following denominations:

• Classico if produced in the sub-zone including the municipalities that are part of the classic Valpolicella.
• Valpantena if produced in the Valpantena valley.
• Superiore if barrel aging lasts for a minimum of 12 months starting from January 1st following the harvest and the alcohol level is above 12% when consumed.

Discover the Valpolicella Ripasso with this selection created for you by our sommeliers!