Valpolicella Ripasso


Denomination: Wines with Controlled Designation of Origin (D.O.C)
Fermentation: 2/3 weeks
Ageing: 12 months in oak barrels and 6 months in steel
Grapes: 70% Corvina, 20% Corvinone, 10% Rondinella
Alcoholic grade: 14% by volume
Bottle size: 750 ml


The vineyards are located in the north-eastern part of the municipality of Verona, a hilly area 300-500 m above sea level. The soil is clayey limestone with a consistent presence of rocks.

Vinification and Ageing

The Ripasso production technique involves re-fermenting the Valpolicella wine on the marc of dried Amarone or Recioto grapes. This technique gives the Valpolicella greater complexity and structure. After fermentation, the Ripasso rests for about 12 months in oak barrels and then for a further 6 months in steel.