Valpolicella Ripasso takes its name from the method of "repassing" or "macerating" part of the Valpolicella base wine on the Amarone pomace for a period of about 15 days. The final product is an excellent wine suitable to be consumed with important meat dishes or aged cheeses. A velvety and full sip, which tells the art of an ancient manual skill.

The vines of Rondinella, Corvinone, Corvina and other grapes are grown on the hillsides, also terraced at 300/400 m above sea level. The soil has a silt-clayey composition, slightly alkaline with calcareous bands on very ancient marl, with medium permeability and low capacity to retain water. The refinement takes place in wooden barriques for a period of 9 months and subsequent 6 months in the bottle.

It has a deep ruby ​​red colour. On the nose the bouquet is complex, with intense fruity hints of fresh fruit and spicy aromas. In the mouth the taste is decidedly harmonious, in perfect balance between tannins and acidity, guaranteeing a refined and satisfying drink.

MATCH IT WITH:

How to serve

Glass:

Goblet Wide Opening

Find out more

Serve to:

16-18°C

When to drink it:

This wine is good immediately but you can age it for 5-10 years

Production area

Veneto

Producer: Tenuta Sant'Anna

More information