# Valpolicella Ripasso Superiore (2023)

- **Producer:** Zecci Collezione
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, black pepper, violet, vanilla, cloves, cedar, chocolate, dried fig, prune, leather, tobacco

## About this wine

Zecci Collezione's Valpolicella Ripasso Superiore is a distinguished organic red wine from the Veneto region of northeastern Italy. Crafted in the hills of Valpolicella, this wine represents a harmonious blend of traditional Veronese grapes, primarily Corvina, Corvinone, and Rondinella. The Collezione line highlights the estate's commitment to organic viticulture, preserving the natural biodiversity of the vineyards while delivering a classic expression of the historic Ripasso method. This vintage showcases the unique terroir of Valpolicella, where cool alpine breezes meet the moderating influence of Lake Garda, creating an ideal microclimate for producing structured, expressive red wines.

## Interesting facts

- The Ripasso method is a historic Veronese technique that literally translates to 're-passed' or 're-run'.
- This wine is certified organic, reflecting a commitment to chemical-free farming and biodiversity in the Valpolicella vineyards.
- Valpolicella Ripasso is often affectionately referred to as 'baby Amarone' due to its shared contact with Amarone grape skins.

## Food pairing

The medium-plus body, vibrant acidity, and velvety tannins of Valpolicella Ripasso make it an exceptional partner for rich, savory dishes. The wine's dark fruit profile complements roasted and braised meats, while its acidity cuts through the richness of cheeses and buttery risottos. Avoid overly spicy dishes, which can clash with the alcohol, or delicate seafood that would be easily overwhelmed by the wine's structure.

## Wine making process

This wine is produced using the traditional ripasso technique. The process begins with the harvest of organic Corvina, Corvinone, and Rondinella grapes, which undergo a primary fermentation to create a basic Valpolicella wine. In the winter, this wine is re-fermented (re-passed) over the warm, sugar-rich grape pomace remaining from the production of Amarone della Valpolicella. This second fermentation enhances the wine's structure, alcohol, and complexity. Following this process, the wine is aged in oak casks to integrate its components, soften the tannins, and develop its characteristic depth before bottling.