# Valpolicella Ripasso Superiore (2021)

- **Producer:** Castelmondo
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cranberry, red cherry, strawberry, chocolate, vanilla, leather, dried fruit, earth

## About this wine

The Castelmondo Valpolicella Ripasso Superiore 2021 is a red wine from the Veneto region of Italy, produced under the Valpolicella Ripasso DOC appellation. It is made from Corvina, Corvinone, and Rondinella grapes. The wine's unique character is derived from the Ripasso winemaking technique, which involves a second fermentation on the lees left over from Amarone production. This process is designed to enhance the wine's body and complexity. Winepartners Nordic AB, the producer, is part of The Beverage Group and focuses on developing wines to be category leaders through curated partnerships.

## Interesting facts

- Ripasso means 'repassed' in Italian, referring to the wine being 'repassed' over the grape skins from Amarone.
- This technique adds depth and character, akin to a baby Amarone.
- The Corvina, Corvinone, and Rondinella grape blend is a classic for Valpolicella wines.
- Winepartners Nordic AB focuses on curated portfolios for long-term success.

## Food pairing

The wine's medium-plus body and structured tannins are well-suited to complement the richness of red meats and proteins. Its savory character and fruit notes can harmonize with herbs, earthy flavors, and sauces, while its balanced acidity helps to cut through richer dishes.

## Wine making process

The Castelmondo Valpolicella Ripasso Superiore 2021 is produced using the Ripasso method, a key technique in its creation. This involves a secondary fermentation of the Valpolicella Superiore wine on the grape skins and lees left over from Amarone production. The primary grape varieties used are Corvina, Corvinone, and Rondinella. Following fermentation, the wine is aged for approximately 12 to 14 months in a combination of small barriques and larger traditional barrels. A subsequent period of bottle aging allows for further development before release.