Valpolicella Ripasso Superiore DOC - The secret of Ripasso is the quality of the Valpolicella Superiore used to undergo the 'ripasso' technique with precious Amarone grapes. The grapes, which are intact after the first fermentation phase, ensure the characteristic fullness of the wine. The subsequent fermentation gives the particular taste to the Ripasso. The thickness and consistency of the grapes used, together with the particular processing method, make the Ripasso a unique wine. Ageing lasts for 18 months and takes place in French oak barrels from the Allier area; then continues for 30 months in glass bottles.
The recommended wine opening time is 30 minutes; it should be served at a temperature of 18 to 20°C.