# Valpolicella Ripasso DOC Classico Superiore BIO (2022)

- **Producer:** Società Agricola Novaia di Cesare e Giampaolo Vaona
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €22
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 18–18 °C
- **Aromas & flavours:** black plum, black cherry, red cherry, cloves, vanilla, chocolate, spice, earth, tobacco, leather

## About this wine

The Valpolicella Ripasso DOC Classico Superiore BIO 2022 from Società Agricola Novaia di Cesare e Giampaolo Vaona is a red wine from the Valpolicella Classica region of Veneto, Italy. It is crafted from Corvina, Corvinone, and Rondinella grapes. The wine's distinctive character is a result of the 'Ripasso' method, a traditional technique involving a second fermentation on the grape skins of Amarone and Recioto wines. Società Agricola Novaia is a family estate with a long history in the region, emphasizing traditional winemaking. The vineyards are located on hilly terrain at elevations between 250 and 400 meters, benefiting from the region's specific climate and soil.

## Interesting facts

- The 'Ripasso' method means 'repassed' in Italian, referring to the wine being passed over the dried grape skins of Amarone.
- Novaia's vineyards are situated on hillsides between 250-400 meters above sea level.
- Organic farming practices are employed, indicated by 'BIO' in the wine's name.
- The wine undergoes a second fermentation on the skins of richer wines like Amarone.

## Food pairing

The wine's full body and evolved tannins provide a robust structure that stands up to rich protein dishes, while its intensity complements savory flavors. The wine's sapidity can cut through the richness of meats and sauces, creating a balanced palate experience.

## Wine making process

The grapes for this Valpolicella Ripasso DOC Classico Superiore BIO are hand-harvested in late September. After destemming and soft crushing, fermentation occurs with indigenous yeasts in oak truncated-cone vats under controlled temperatures. The defining 'Ripasso' method involves a second fermentation on the grape skins of Amarone and Recioto wines. Following this, the wine is aged for 12 months in wooden barrels and then for 4 months in bottle before release.