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Valpolicella Classico Superiore

The grapes for the Ripasso Valpolicella are sourced from three of most prestigious Tommasi vineyards: Conca d’Oro, La Groletta and De Buris. The wine is made by refermenting the juice from the Valpolicella on the warm Amarone grape skins, in the typical “Ripasso” method. This process, only employed in particular years, imparts a rich character and personality to the wine. 70% Corvina Veronese, 25% Rondinella and 5% Corvinone, the wine is aged for 18 months in Slavonian oak barrels of 65 hl.  Intense ruby red, the Ripasso has a nose that recalls spicy black pepper and raisin, while the palate is intense and spicy, with lots of sweet red cherry flavors.  Pairs with white and red meat, game, and exquisite with a piece of aged Gorgonzola cheese.

Ripasso bottle