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.

Awards and Reviews (a selection)
Decanter 2020 – 90/100 – 2017
Luca Maroni Annuario 2018 – 90/100 – 2015
Vinetia 2016 – ❁❁❁ – 2012
Wine Enthusiast 2013 – 89/100 – 2010
Verona Wine Top 2012 – ★★★ – 2009
Wine Enthusiast 2012 – 88/100 – 2009
Wine Enthusiast 2011 – 88/100 – 2008
Verona Wine Top 2010 – ★★★ – 2007
Wine Enthusiast 2009 – 88/100 – 2006
Wine Enthusiast 2009 – 88/100 – 2005
Wymäss Basel 2008 – Gold Medal – 2005
Verona Wine Top 2004 – ★★★ – 2000
Verona Wine Top 2004 – ★★★ – 1999
Wine Enthusiast 2003 – 87/100 – 1998
Wymäss Basel 2001 – Gold Medal – 1998
Vini Classici Valpolicella 2001 – Gold Medal – 1998
Vini Classici Valpolicella 2000 – Gold Medal – 1997

Download Technical Data Sheet

Additional Information