# Montecorna Valpolicella Ripasso Classico Superiore (2021)

- **Producer:** Azienda Vincola Farina
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €20
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red plum, sour cherry, leather, vanilla, coffee, jam

## About this wine

The Farina Montecorna Valpolicella Ripasso Classico Superiore 2021 originates from the Valpolicella Classica hills in Veneto, Italy, a region known for its specific terroir. Produced by Azienda Vincola Farina, a family winery with a history of almost two centuries, this wine highlights the Montecorna vineyard. Its distinctive character is shaped by the Ripasso winemaking technique, a traditional method involving a second fermentation on the lees of Amarone wines, which imparts additional structure and complexity.

## Interesting facts

- Ripasso means 're-passed' in Italian, referring to the wine's second fermentation.
- The Montecorna vineyard sits at an altitude of approximately 300 meters.
- The wine is aged in a mix of Slavonian oak barrels and barriques.
- This wine bridges the gap between a standard Valpolicella and Amarone.

## Food pairing

The wine's full body and supple tannins are well-suited to complement the richness of red meats and game. The complexity of the wine can stand up to robust flavors and hearty preparations, while its fruit notes can echo or contrast with savory elements in dishes.

## Wine making process

The production of the Farina Montecorna Valpolicella Ripasso Classico Superiore 2021 begins with hand-harvested grapes in late September. The base Valpolicella wine is fermented in stainless steel tanks over 7-8 days. A key step is the Ripasso technique, where the wine undergoes a second fermentation on the pomace (lees) of Amarone wines, typically in January, to enhance its structure and color. Malolactic fermentation follows. The wine is then aged for one year, with half in Slavonian oak barrels and half in barriques, before further aging in the bottle.