Valpolicella Ripasso takes its name from the technique with which it is produced. The RIPASSO method is an ancient enological practice of our territory which consists of 'revising' the Valpolicella wine of the vintage on the Amarone pomace, for about 15-20 days, during which a second alcoholic fermentation takes place. The wine thus acquires greater structure and is enriched with evolved aromas which are then defined with aging in wood.

The grapes are selected and harvested manually from mid-September to the end of the first week of October. There is no withering, the vinification of the grapes takes place immediately after harvesting in stainless steel. In February, the second alcoholic fermentation, the so-called "re-pass", takes place by adding the wine to the Amarone pomace still in fermentation. Malolactic fermentation is spontaneous in barrels.

Aging takes place in 500 l French oak tonneaux for at least 30 months, after which no aging in the bottle is carried out but the wine is immediately ready to be tasted.

In the glass it is clear and bright with a ruby red color with garnet reflections. On the nose, hints of ripe red fruits immediately stand out, recalling the aroma of raspberry, extraordinarily mixed spicy and balsamic notes. On the palate it is soft and persistent and the tannic sweetness accompanies the hints of jam and gives a harmonious and enveloping taste in the mouth.

A warm and pleasant red, excellent to sip alone as a meditation wine or in combination with red or white meats, roasts, boiled meats and medium-aged cheeses.

MATCH IT WITH:

How to serve

Glass:

Wide opening goblet

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Serve to:

16-18°C

When to drink it:

This wine is good immediately but you can age it for 5 years

Production area

Veneto

Producer: Roccolo Callisto

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