# Castelmare Valpolicella Ripasso Superiore (2022)

- **Producer:** Cantina Valpolicella Negrar
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €23
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–18 °C
- **Aromas & flavours:** red cherry, baked plum, dried fruit, black cherry, vanilla, chocolate, cloves, leather, forest floor, dried leaves

## About this wine

The Castelmare Valpolicella Ripasso Superiore 2022 is a red wine from the Valpolicella Classica sub-region of Veneto, Italy, produced by Cantina Valpolicella Negrar. Its distinctiveness lies in the Ripasso winemaking technique, which involves a second fermentation on the lees of Amarone or Recioto wines. Cantina Valpolicella Negrar, established in 1933, is a cooperative winery with a long history and a strong connection to the winemaking traditions of the Valpolicella region. The 2022 vintage is characterized by specific aromatic notes of baked fruit and spices.

## Interesting facts

- Ripasso means 'repassed' – the wine is literally repassed over the grape skins of Amarone.
- Cantina Valpolicella Negrar is a cooperative with over 230 winegrowing families.
- The Valpolicella Classica area is considered the historical heartland of Valpolicella wines.
- This method adds complexity and body, bridging the gap between standard Valpolicella and Amarone.

## Food pairing

The wine's medium body and balanced tannins are well-suited to complement the protein in red meats, while its fruit and spice notes can echo or contrast with savory herbs and earthy mushrooms. Hearty pasta dishes benefit from the wine's structure to stand up to rich sauces.

## Wine making process

The Castelmare Valpolicella Ripasso Superiore 2022 is produced using the distinctive Ripasso method, where the wine undergoes a second fermentation on the grape skins of Amarone or Recioto wines. Grapes are sourced from the Valpolicella Classica region. Fermentation takes place in steel tanks under controlled temperatures. Following fermentation, the wine is aged for 12-18 months in a mix of barriques and larger barrels, then spends time in steel tanks before a minimum of six months in bottle. Harvest is typically done by hand.