A wine made from Corvina, Corvinone, and Rondinella grapes harvested in October through exclusively manual picking and bunch selection, from estate-owned vineyards located in the Valpolicella Classica area, in the municipalities of Marano di Valpolicella, San Pietro in Cariano, and Negrar, at an altitude ranging between 150 and 350 meters above sea level.

The vineyard management practices include full grass cover, both between the rows and along the vine rows, with mechanical mowing along the row; no irrigation; no chemical fertilizers; and moth control through the use of pheromones via sexual confusion, without chemical insecticides.

Vinification: fresh grapes are crushed using a destemmer-crusher; fermentation lasts for 7 days in temperature-controlled stainless steel fermenters, with an automatic cap-breaking system and exclusively indigenous yeasts.

Each year, 18,000 to 20,000 bottles of Valpolicella Ripasso are produced, sold in 750 ml Burgundy bottles closed with natural cork stoppers.

Valpolicella Ripasso has a clear, lively ruby red color, and an intense, complex bouquet starting with small red fruits—such as raspberry, cherry, and marasca cherry—which evolves into sweet, spicy notes of vanilla and pronounced hints of clove. On the palate, it is fresh, with good sapidity and a well-rounded tannin that envelops the mouth with softness and warmth. It has an elegant presence in the mouth and a pleasantly dry finish.
It pairs ideally with richly seasoned first courses, red meats, and moderately aged cheeses.