Valpolicella Classico Superiore Ripasso DOC – Acinatico

After an Amarone wine is created, the leftover grape bits (aka pomace) are strained off and added to Valpolicella Classico. This enables the fermenting wine to have richer flavors and also produce a higher alcohol wine (a higher ABV adds more viscosity).

Pairing: Combines well with meats, also white, roasts, stews and mature cheeses. 


Valpolicella Classico Superiore Ripasso DOC 

Type: Dry red 

Bottle size: 0.75l

Vines:: Corvina Veronese 60%, Corvinone 15%, Rondinella 20% Molinara 5% 

Harvest: The harvest was manually in the norm of the period from September 15th in good weather conditions with rather cool temperatures. 

Vinification: Crushing with de-stemming of the grapes, fermentation temperature: from 21°C to 23°C. 12 days of maceration. Manual cutting with a frequency of 3 per day. Conservation in steel until January 2017. 

Re-passing method: the wine was in contact with the Amarone’s skins for a period of 8/10 days at 18°C with daily pumping over. Moving in barrels at the end of May. Complete malolactic fermentation. 

Aging in French oak barriques for 12 months. 

Aging in bottle for 6 months. 

Analytical data: Alcohol 14%, residual reducing sugars 8 gr / l, total acidity 5.40 gr / l, Total dry extract 31 gr / l, Ph 3.55. 

Organoleptic characteristics: Color: deep garnet red; Bouquet: intense yet subtle with hints of spices and vanilla; Taste: warm, full bodied with traces of dried fruit that bring to mind Amarone. 

 Service: Serve at 17°C-18°C taking care to open the bottle at least 1 hour before drinking. 


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