Valpolicella Ripasso

The protected designation of origin "Valpolicella ripasso" includes the following types of wine: classico, Valpantena and Superiore.

Grapes

All "Valpolicella ripasso" wines contain 45% to 95% Corvina Veronese and/or Corvinone. Inside it is allowed the presence of the variety Rondinella, from 5% to 30%. Non-aromatic red grapes or grapes from vines suitable for cultivation in the provincia of Verona may be used to produce these wines, up to a maximum of 20%.

Physicochemical and Organoleptic properties

"Valpolicella ripasso" wines have an alcoholic strength by volume of 12.5% vol., except for the higher version which has a value of 13% vol. The color is deep red and tends to garnet with age, the smell is pleasant and characteristic, the flavor goes from full to velvety.

Grape production area

The production area of 'Valpolicella ripasso' is located in a portion of the territory protected to the north by the Lessini mountains and with an exposure to the south of the hilly terrain and the valley floor. The result is a mild climate and not too much rain that facilitates viticulture.

Specificity and historical notes

A characteristic tradition of the production of "Valpolicella ripasso" is to pass the wine on the pomace. This ancient oenological custom, documented as traditional also in the past, shows how much the link between oenological history and territory is strong for these wines.