🇮🇹 Valpolicella Ripasso Superiore DOC

Description

Valpolicella Ripasso Superiore DOC is a distinguished, full‑bodied red wine produced in the classic Valpolicella hills near Verona, in the Veneto region of northern Italy. This exceptional terroir benefits from gentle slopes, calcareous‑clay soils and a mild climate sheltered by the Lessini Mountains, creating ideal conditions for the traditional native grapes: Corvina, Corvinone and Rondinella. Made using the unique Ripasso method—where the wine undergoes a second fermentation on the dried grape skins used for Amarone—it gains extra richness, depth and structure, while retaining its signature freshness. Classified as Superiore DOC, it meets strict quality standards, representing the refined character of the region.

Crafted from a balanced blend of Corvina (which gives structure and aroma), Corvinone (adding depth and body) and Rondinella (contributing softness and acidity), the initial harvest takes place in early October. After primary fermentation, the wine is refermented with the skins of partially dried grapes, concentrating its flavours and natural sugars. It then matures for at least 12 months, partly in oak barrels, to refine its tannins and develop greater complexity before bottling.

In the glass, it shows an intense ruby‑red colour with warm garnet hues. On the nose, it offers a rich, layered bouquet of ripe sour cherry, plum, dried fig, raisin, complemented by notes of violet, sweet spice, tobacco and a subtle touch of vanilla and cocoa. On the palate, it is medium to full‑bodied, smooth and well‑structured, with soft, velvety tannins and bright acidity that keep it perfectly balanced. The concentrated fruit leads to a long, warm and satisfying finish. With an alcohol content of around 13.5% by volume, it is best served at 17–19 °C, and can be enjoyed young or cellared for 5–8 years to develop further complexity.

This versatile wine pairs wonderfully with hearty, flavourful dishes. It is perfect with rich pasta with meat ragù, mushroom or truffle sauces, baked pasta and savoury risottos. It complements grilled and roasted red meats, beef, lamb, game, slow‑cooked stews and braised dishes. It also goes beautifully with cured meats, salami, and medium‑aged to mature cheeses such as Pecorino, Provolone, Monte Veronese and aged Asiago.