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Ripasso Valpolicella Superiore - DOC

Production area

Vineyards planted on the slightly calcareous loamy soils of the hills near Marano di Valpolicella, Fumane and San Pietro in Cariano.

Grape varieties

Corvina and Corvinone 70%, Rondinella 30%.


About 65 hl/ha.


Destemming and pressing of the grapes.

Maceration: about 10 days in stainless steel tanks.

Ripasso technique: 3 days of maceration and second fermentation of the Valpolicella Classico with grapes from Amarone and Recioto vinification.


9 months in 50 hl big Slavonian oak barrels.

Approximately 6 months in the bottle.

Wine analysis

Alcohol: 14% Vol.

Total acidity: 5,5-6 g/l

Residual sugar: 3 g/l

Sensory impressions

A clear, remarkably brilliant ruby red colour, with ruby-garnet hues visible at the edge of the glass, it offers a powerful nose, redolent of sour cherries in spirit, prunes, a potpourri of dry flowers, underbrush, cloves, fine oak, cinnamon and roots of liquorice: an ample bouquet, alluring and aristocratic. The palate is concentrated, with a silky, velvety texture, an extremely dynamic acidity and a pleasant strength; in brief, a big wine, with a long, clean finish.

Serving temperature

16-18° C.

Recommended food pairings

A versatile wine, it easily pairs with pasta with meat sauce, semi-firm cheeses and cured meat cuts. At a riper age, it makes a perfect marriage with capon and guinea fowl, roast veal, pork ribs with sauerkraut or Wiener schnitzels.


6 to 8 years.