# Valpolicella Ripasso ai Colli Vivaldi (2022)

- **Producer:** Vivaldi Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €11
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** raspberry, black plum, black cherry, pastry, biscuit, leather, dried fruit, earth

## About this wine

The Valpolicella Ripasso ai Colli Vivaldi 2022 is a red wine from the Valpolicella DOC in Veneto, Italy, produced by Vivaldi Wines. Its distinctiveness comes from the Ripasso winemaking technique, where the wine undergoes a second fermentation on the lees of Amarone or Recioto della Valpolicella. This process imparts additional body, complexity, and structure. The producer, Vivaldi Wines, is a project by the Cantina Valpolicella Negrar cooperative, emphasizing traditional winemaking rooted in the region. The grapes, primarily Corvina, Corvinone, and Rondinella, are cultivated on vines aged between 5 and 25 years, situated at elevations ranging from 150 to 400 meters above sea level.

## Interesting facts

- Ripasso means 'repassed' in Italian, referring to the wine's second fermentation.
- This wine is often seen as a 'baby Amarone' due to the Ripasso method.
- The grapes are grown at altitudes between 150 and 400 meters.
- Vivaldi Wines is part of the Cantina Valpolicella Negrar cooperative.

## Food pairing

The wine's medium-plus body and balanced tannins complement the richness of meat dishes, while its fruit notes can harmonize with tomato-based sauces or earthy ingredients like mushrooms. The wine's structure can stand up to hearty flavors without overpowering them.

## Wine making process

The Valpolicella Ripasso ai Colli Vivaldi 2022 is produced using the distinctive Ripasso method. Following an initial fermentation, the wine undergoes a second fermentation on the lees and pomace of Amarone or Recioto della Valpolicella wines. This technique enriches the wine's structure, body, and flavor profile. The grapes, a blend of Corvina, Corvinone, and Rondinella, are sourced from vines aged 5 to 25 years at elevations of 150-400 meters. Post-fermentation, the wine typically undergoes aging in wooden casks to further develop its character.