# Fortellino Ripasso Superiore (2020)

- **Producer:** The Company of Urban wines And Other Liquids Sweden AB
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €10
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–20 °C
- **Aromas & flavours:** dried plum, red cherry, black cherry, cloves, vanilla, leather, dried fruit, earth

## About this wine

The Fortellino Ripasso Superiore 2020 is a red wine from the Valpolicella Classica region in Veneto, Italy. Produced by The Company of Urban wines And Other Liquids Sweden AB, it is classified as Valpolicella Ripasso Superiore DOC. The wine's distinctiveness stems from the Ripasso winemaking method, which involves a second fermentation on the lees and pressed skins of Amarone wine. This technique enriches the wine, contributing to its character and depth. The grapes used are typically a blend of Corvina, Corvinone, and Rondinella, varieties indigenous to the Veneto region.

## Interesting facts

- Ripasso means 'repassed' – referring to the wine being 'repassed' over Amarone skins.
- The process adds color, body, and nuanced flavors.
- This wine is vegan-friendly.
- It has received high scores from respected critics like James Suckling and Luca Maroni.

## Food pairing

The wine's medium-plus body and soft tannins are well-suited to complement the richness of red meats and hearty dishes. Its structure can stand up to proteins, while its fruit notes can echo or contrast with savory elements in the food.

## Wine making process

The production of Fortellino Ripasso Superiore 2020 begins with hand-harvested grapes, typically a blend of Corvina, Corvinone, and Rondinella, collected in late September. Following an initial fermentation in stainless steel tanks, the wine undergoes a secondary fermentation. This 'Ripasso' process involves refermenting the wine on the pressed skins of Amarone. Post-fermentation, the wine is matured in oak barrels for a period ranging from 15 months to two years, often utilizing large format (25HL) French durmast or older oak. A minimum of six months of bottle aging follows before the wine is considered ready for release.