Valpolicella Ripasso Classico Superiore


Valpolicella Ripasso Classico Superiore DOC

“If this is not Amarone, then it is a lying wine!”
This was the exclamation of an experienced sommelier, when he tasted our first Ripasso wine in 2000, a flukey incident which gave birth to the name of our wine.

Dark ruby red colour. Intense and elegant aroma of ripe fruit and spices, with a slight scent of vanilla and tobacco. Persistent and warm flavour, velvety and harmonic.

Irresistible with “risotto al Bugiardo”, creamed using the same Bugiardo wine, braised or char-grilled beef meat, the boiled meat dish typical of Verona, and medium or mature cheeses.

Serve at a temperature of approximately 16-18°C.

Open the bottle at least 1 hour before serving.


Technical sheet

Soil: Dark, clayey and fertile with a high content of gravel, deep and drought resistant.
Grape varieties: 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina, 5% Oseleta.
Training system: Guyot with 5000 vines per hectare, 8 buds per vine. Vine age: 10 years – Green cover of rows.
Harvesting method: Selection and manual harvesting of grapes at the end of September. Part of the grapes is pressed immediately, and part is left to wither in fruit-drying facilities until November.
Vinification: Crushing and pressing of de-stemmed grapes. Fermentation at a controlled temperature of 28°C. The must obtained from freshly vinified grapes in September is re-passed in the Amarone marc in January, following the traditional “ripasso” technique, and undergoes a second fermentation. The grapes left to wither are vinified in November and  acerated in contact with the skins for 20 days. The two wines – ripasso, and the wine obtained from withered grapes – are then assembled together.
Ageing:: The wine is aged in 7.5 hl oak casks for 12 months. It is then left to mature further 6 months in the bottle before sale.
Yield: 45 hl/Ha.
Analytical data: Alcohol content 14.0 %, Residual reducing sugars 5 g/l, Total acidity 5.8 g/l, pH 3.5, Net dry extract 35 g/l.