# 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:** €26
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black pepper, red cherry, red plum, violet, chocolate, leather, earth

## About this wine

Cantina Valpolicella Negrar's Valpolicella Ripasso Classico Superiore DOC is a red wine from the Valpolicella Classica sub-region of Veneto, Italy. It is crafted using the distinctive 'Ripasso' method, which involves a second fermentation on the lees of Amarone or Recioto wines. This technique enhances the wine's color, structure, and aromatic complexity. The producer, Cantina Valpolicella Negrar, is a historic cooperative founded in 1933, known for its dedication to quality and its significant role in the region's winemaking history, including the production of the first bottled Amarone. The wine is typically a blend of Corvina, Corvinone, and Rondinella grapes.

## Interesting facts

- The 'Ripasso' method is like giving the wine a second life, enriching it with the character of Amarone or Recioto lees.
- Cantina Valpolicella Negrar bottled the first Amarone in 1934, a significant milestone.
- This wine is a blend of indigenous Veronese grapes: Corvina, Corvinone, and Rondinella.

## Food pairing

The wine's medium body and balanced tannins complement the richness of red meats and hearty pasta dishes. Its fruit-forward character and subtle spice notes can echo or contrast with herbs and earthy ingredients, while its acidity helps to cut through richer sauces and fats.

## Wine making process

The production of Valpolicella Ripasso Classico Superiore DOC involves the careful selection of indigenous grapes, primarily Corvina, Corvinone, and Rondinella. After initial fermentation, the wine undergoes the 'Ripasso' method, a second fermentation on the lees and pomace of Amarone or Recioto wines. This process significantly enhances the wine's color, body, and aromatic complexity. Aging typically occurs for 12 to 18 months in mixed oak barrels, followed by a period in stainless steel tanks and a minimum of 6 months of bottle aging. This meticulous process aims to create a wine with depth and character.