Valpolicella Classico Superiore “Ripasso” DOC

Ripasso is made by refermenting Valpolicella wine on the marc leftover from Amarone. (Ripassare in Italian means going over again). The re-fermentation lasts only about eight days and is meant to infuse more complexity and plushness into the wine.

Speri’s is made from Corvina, Rondinella, Molinara and other indigenous varieties, grown in vineyards in the districts of San Pietro in Cariano, Fumane and Negrar, in the heart of Valpolicella Classico, at altitudes varying between 120 and 350 meters (395-1,150 feet) above sea level.

The grapes are harvested in early fall and macerate for about eight days in stainless steel. They complete fermentation in glass-lined vats. In late February, second fermentation on Amarone marc begins, lasting eight days as well. The new wine then ages twelve months in large oak barrels and then in bottle for several more months. Rich, full, spicy, fruity, with interesting notes of cocoa. Warm and smooth on the palate, nicely balanced by round tannins. Very versatile.

Wine exported to

Bermuda, Japan, Puerto Rico, Australia

Most recent awards

  • 2020 | James Suckling91
  • 2018 | Wine Spectator90
  • 2018 | Vinous92
  • 2017 | Wine Enthusiast90
  • 2012 | Wine Advocate91
Grape Varieties:

70% Corvina, 20% Rondinella, 10% Molinara and other native varieties

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

10 days

Type of yeast:

Selected Organic Certified

Fermentation temperature:

20-22 °C (68-71.6 °F)

Maceration technique:

Periodic pumpovers and délestage

Length of maceration:

10 days

Malolactic fermentation:


Fining agent:


Aging containers:


Container size:

20 hL

Container age:

10th use

Type of oak:


Bottling period:


Aging before bottling:

12 months

Aging in bottle:

6 months


Natural Cork



Vineyard location:

Valpolicella Classica, Valpolicella, Veneto

Vineyard size:

60 hectares (148 acres)

Soil composition:

Alluvial terrain, very fertile and rich in mineral salts.

Vine training:

Inclined open pergoletta


125-350 meters (410-1,148 feet) above sea level

Vine density:

110 vines per Ha



Years planted:


Age of vines:

22 year old vines

First vintage of this wine:

2005 exactly when VALPOLICELLA RIPASSO became officially a DOC

Total yearly production (in bottles):


Tasting notes:

A deep intense ruby red color, with hints of red fruit, spices and cocoa on the nose. Warming and smooth on the palate, nicely balanced by rounded tannins.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Very versatile but great with meat and cheese


Alc. cont. 13.5% by vol.


Alberto Speri