Valpolicella Ripasso DOC Superiore


Constancy and determination 
lead Caparbio to big goals

Production | 8.000 bottles.

Tipology | Dry red wine.

Grapes | Corvina, Corvinone, Rondinella, Oseleta, Molinara e Croatina

Harvest | Manual, in late September.

Soil | Calcareus, tufaceus, meager and rich in skeleton.

Vinification | Ripasso is produced following the traditional technique: the young Valpolicella made in October, undergoes a secondary fermentation on the still flavoured Amarone skins after its fermentation. The term “Ripasso” it litterally means pass, go over again. This process lasts between 10 to 20 days during which the sugar, colour, polyphenolic molecules and softness enhance to the new Ripasso wine. Regular pump over and fermentation temperature that never exceed 20°C are essentials.

Aging | The wine ages in 3,5 and 5hl french oak for at least 2 years before bottling. It rests at least 6 months in bottle before the sale. The total winemaking takes 3-4 years.

Food pairings | Wine of medium structure, it beautifully  accompany the whole meal thanks to its freshness. It can be paired with risotto al tastasal, medium aged cheeses or a beautiful BBQ.

Intense ruby red colour with purple reflections.
On the nose it’s very floral with hints of red berries such as raspberry and blackberry.
At the sip is elegant, smooth and very fruity, with a spicy touch. Well-balanced with soft tannins and plenty of freshness. Long after taste.
Temperature of serving
Valpolicella Ripasso DOC Superiore