Menu
Valpolicella, Verona, Veneto region.
The vineyards are located on the hills, in the valley of Illasi.
Valpolicella Ripasso is obtained through a second fermentation of Valpolicella wine in contact with the residual lees of Amarone. This process lasts 15 to 20 days and is followed by a 24 months aging in French oak. Compared to Valpolicella, it is more structured and has a higher longevity, the alcohol content is higher, the acidity lower, the roundness more marked and the values of the phenolic substances and extracts are higher. Valpolicella Ripasso offers a slightly ethereal perfume of red fruits and black cherry. The palate is fine, harmonious, dry and velvety.
The taste is harmonious, dry and velvety.
Full-bodied, it perfectly pairs with earthy dishes and meat main courses such as grilled, roasted, or braised red meats with herbs or spices or poultry. Try it with hard and semi-hard medium-seasoned cheese.