Valpolicella Ripasso D.O.C. Classico Superiore

"Nothing is thrown away": with this saying from the peasant cunning, Valpolicella Ripasso was born. In the Middle Ages, sharecroppers used to produce Recioto della Valpolicella for the owners of the land, as they could keep the pomace, which was added back to the wine by refermenting it in order to enrich it with alcohol and sugar. This is how Metodo Ripasso was born and it has been handed down until today in Valpolicella, where marc is also used to produce Amarone della Valpolicella DOCG Classico. It is produced with the autochthonous grapes of the province of Verona, Corvina, Corvinone and Rondinella, whose harvest begins in October. After a second fermentation on Amarone pomace, it is aged in oak casks for 18 months and another 6 months in bottle. We then find a wine of a beautiful intense ruby red with a full, decisive and enveloping flavor. To the nose we can smell the spicy notes acquired by the wood and the notes of berries typical of our grapes. We suggest to match this wine with grilled or braised red meat, game or aged cheese.