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, USA, Japan, Puerto Rico, Australia
Most recent awards
- 2019 | James Suckling93
- 2018 | Wine Spectator90
- 2018 | Vinous92
- 2017 | Wine Enthusiast90
- 2012 | Wine Advocate91
70% Corvina, 20% Rondinella, 10% Molinara and other native varieties
Length of alcoholic fermentation:
Type of yeast:
Selected Organic Certified
20-22 °C (68-71.6 °F)
Periodic pumpovers and délestage
Length of maceration:
Type of oak:
Aging before bottling:
Aging in bottle:
Valpolicella Classica, Valpolicella, Veneto
60 hectares (148 acres)
Alluvial terrain, very fertile and rich in mineral salts.
Inclined open pergoletta
125-350 meters (410-1,148 feet) above sea level
110 vines per Ha
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):
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.
Best served at 16-18 °C (60.8-64.4 °F).
Very versatile but great with meat and cheese
Alc. cont. 13.5% by vol.