The grapes, which are selected in a double harvest to achieve the best possible ripeness, are immediately de-stemmed and crushed.
Fermentation takes place in small stainless steel vats and is conducted until all of the sugars have been converted to alcohol with frequent pumping over to maximize extraction of color and flavour.
In April following the harvest, the wine undergoes a re-fermentation on the lees of the Amarone where it acquires greater aroma, color and body. This technique, characteristic of the best wines of Valpolicella, is named Ripasso, literally “going over”.
Valpolicella Ripasso Classico Superiore is a wine with high extracts, alcohol and longevity.
Corteforte has been certified BIO since 2018 and this is our first organic Ripasso from vineyards with RRR certified sustainability.
Download the Technical Sheet – PDF