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Valpolicella Ripasso
Grape varieties: predominantly Corvina, Corvinone and Rondinella.
Harvest: hand-harvested in September, with careful selection of the grapes.
Vinification: gentle pressing of the grapes. Primary fermentation in stainless steel tanks, followed by light maceration and a second fermentation on Amarone grape skins.
Ageing: in stainless steel tanks and wooden casks, followed by final bottle ageing.
Colour: deep ruby red.
Bouquet: persistent aromas of ripe red fruits, tobacco and spices, with subtle hints of vanilla.
Taste: warm and smooth, with elegant tannins.
Food pairings: suitable for all types of hearty first courses, as well as roasted and grilled red meats and medium-aged cheeses.
Serving temperature: 17-18°C., 62-64°F.
Bottle/cork: 750 ml, /Magnum 1,5 l.
Natural cork.
Valpolicella Ripasso D.O.C. Classico Superiore Vajoi
Born from the traditional Ripasso method, this Valpolicella Classico Superiore gains depth and character through a second fermentation on Amarone grape skins, enhancing both structure and complexity.
It shows an intense ruby-red colour, while the bouquet opens with generous aromas of ripe red fruits, gradually enriched by notes of tobacco, spice and delicate hints of vanilla. On the palate, the wine is warm and enveloping, offering a harmonious balance between softness and elegant tannins. Its alcohol content is perfectly integrated, supporting a long, refined and persistent finish.
Versatile and expressive, it pairs beautifully with hearty first courses, roasted and grilled red meats, and medium-aged cheeses. Best enjoyed when served in a wide Burgundy-style glass, allowing its aromatic richness to fully unfold.
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