Black Fruit and Pepper / Spice,
BODY: Medium +
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%):
Origin: Veneto (Soave, Valpolicella & More), Italy
Grape Varietals:
Corvina, Rondinella, and Molinara
Winemaking:
Grape Drying
Maturation:
Awards:
WESTERN FOOD PAIRING
Pasta arrabiata, Burrata pizza, Roast pork
ASIAN FOOD PAIRING
The Valpolicella Ripasso Superiore Classico has a luxurious ruby red with intense hints of spice and red fruits. It has a velvety and full body with soft tannins and an elegant finish. This is an excellent accompaniment to first courses, roasts and red meats. We suggest opening the bottle and leaving it out for about 30min before serving. By allowing the bouquet to breathe, it eventually reveals hues of cinnamon, herbs and leather.
The varieties are Corvina Veronese and Corvinone to 80% and 20% Rondinella. The vineyard is on a hilly area of Valpolicella at an altitude of 100-150m with limestone and volcanic soil.
In the first week of October, the grapes are vinified in stainless steel tanks. In February, the wine is then fermented on the skins of Amarone grapes according to the ancient technique of “Ripasso”. Following subsequent aging in oak barrels for a period of 12 months, it is aged in the bottle for another 6 months before labelling and into the wine world it goes!
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!
