Valpolicella Ripasso Superiore d.o.c.
I Berari

Though featuring a structured body, it keeps its fierceness in a velvety soul.


Vine breeding tradition: Pergola Veronese and Guyot

Grape varieties: 50% Corvina, 30% Corvinone, 15% Rondinella, 5% other varieties

Must-to-fruit ratio: 48 Hl/Ha

Alcohol: 14,50 % Vol

Total dry extract: 37 g/L

Sugars: 7 g/L

Total acidity: 5,47 g/L

Visual examination: intense ruby red

Olfactory analysis: It is Amarone’s ultimate son, offering a clear smell of red fruit, with traits of vanilla and cocoa.

Taste: Warm, velvety and substantial. Good persistence given by the optimal combination of extracts and phenolic substances.

Serve at: 16 – 18°C

Food pairing: All meat recipes, like the traditional cuisine of the area

Format: 750 ml icon_43662

At the end of Amarone’s fermentation, the minor blends of the wine suited for Valpolicella are refermented under the traditional technique of “ripasso” on the marcs of Amarone, at a 17 – 18°C temperature. This allows a re-fermentation lasting 7 – 8 days, during which the wine picks up full colour, extracts and flavours. After a first fining in steel, it is put in tonneau and barrique for ageing, and 4 further months in bottle.