# La Sorte Ripasso Valpolicella Classico Superiore

- **Producer:** La Sorte
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €19
- **When to drink:** Now or Later
- **Aromas & flavours:** black cherry, red cherry, raspberry, blackberry, plum, vanilla, cloves, cedar, smoke, chocolate, dried fruit, leather, earth, mushroom, tobacco

## About this wine

La Sorte Ripasso Valpolicella Classico Superiore is a red wine from the Valpolicella region in Veneto, Northern Italy. The 'Classico' designation highlights its origin in the traditional heartland of the appellation. This wine is made using the 'Ripasso' method, a secondary fermentation process that enriches the wine by resting it on the pressed skins of Amarone. The 'Superiore' status indicates a wine that has undergone a minimum of one year of aging and possesses a higher alcohol content than a standard Valpolicella. The primary grape variety is a Corvina Blend, typical for the region, with Corvina and/or Corvinone making up a significant portion of the blend, alongside Rondinella and potentially other local red grapes.

## Interesting facts

- The 'Ripasso' technique involves re-fermenting wine on the skins of Amarone, adding significant depth.
- Valpolicella Superiore must age for at least one year before release.
- The blend is dominated by Corvina, a key grape for the region's signature red wines.
- The name 'Classico' refers to the historic, central zone of Valpolicella.

## Food pairing

The wine's medium+ tannins and body are well-suited to complement the richness of proteins like beef, pork, and duck. Its medium acidity can cut through fattier dishes, while the potential for dark fruit notes can harmonize with roasted meats and earthy mushrooms. The 'Ripasso' character adds a layer of complexity that stands up to robust flavors.

## Wine making process

La Sorte Ripasso Valpolicella Classico Superiore is crafted using traditional Valpolicella grapes, primarily a Corvina Blend. The key winemaking step is the 'Ripasso' method, where the wine undergoes a second fermentation on the Amarone pomace. This process enriches the wine with color, tannins, and flavor complexity. Following this, the wine is aged for at least one year, typically in wooden barrels, to allow for integration and development. The 'Superiore' designation ensures a wine of elevated quality, with a minimum alcohol content and aging period.