# La Sorte Valpolicella Ripasso Classico Superiore DOC

- **Producer:** Cantina Valpolicella Negrar
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €20
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, red plum, spice, vanilla, cloves, dried fruit, leather, earth

## About this wine

La Sorte Valpolicella Ripasso Classico Superiore DOC is produced by Cantina Valpolicella Negrar, a cooperative winery established in 1933 in the heart of the Valpolicella Classico region of Veneto, Italy. The wine is crafted primarily from Corvina, Corvinone, and Rondinella grapes. Its distinctive character comes from the 'Ripasso' winemaking technique, a traditional method involving a second fermentation on the dried grape skins (pomace) left over from Amarone production. This process enriches the wine, adding depth and complexity. The cooperative's long history includes producing the first Amarone ever bottled, highlighting their dedication to the region's winemaking heritage. The vineyards are situated in a historically significant viticultural area, contributing to the wine's regional identity.

## Interesting facts

- The 'Ripasso' method means 're-passed' in Italian, referring to the wine's second fermentation.
- Cantina Valpolicella Negrar produced the first Amarone ever bottled in 1934.
- The 'Superiore' designation here is linked to the Ripasso production method.
- Valpolicella's name may derive from 'vallis-poli-cellae', meaning 'valley of many cellars'.

## Food pairing

The wine's medium-full body and velvety tannins are well-suited to complement the richness of red meats and hearty pasta dishes. Its balanced acidity cuts through fatty elements, while the subtle fruit notes can harmonize with both savory and slightly sweet preparations.

## Wine making process

La Sorte Valpolicella Ripasso Classico Superiore DOC is produced using the traditional Ripasso method. After initial fermentation, the wine undergoes a second fermentation for about 15 days on the lees and dried grape skins (pomace) of Amarone. This technique enriches the wine's color, aroma, and flavor profile. Subsequently, the wine is aged for 9 to 18 months in barrels, followed by bottle aging. Cantina Valpolicella Negrar, a cooperative founded in 1933, manages this process, drawing on the expertise of its over 230 member growers who cultivate vineyards in the Valpolicella Classico zone, adhering to sustainable viticultural practices.