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Valpolicella Ripasso (Classico Superiore)

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Valpolicella is a hidden gem just east of Lake Garda, Verona, and has been called the 'pearl of Verona'. We think the name of Valpolicella is incredibly appropriate. According to the Oxford Companion to Wine, it comes from a mixture of Latin and Greek, which translates as "the valley of many cellars."
Also known as the 'pearl of Verona', with wine production hidden in the foothills of the region just north of the River Adige, it is a shining example of all that the country has to offer. Valpolicellians have been processing grapes since the days of ancient Greece, and the red wine only seems to get better with age. It is relatively cold, continental, and perfect for growing grapes. The climate of Valpolicella is crucial to the success of its wine. The Alps to the north and the rolling valleys to the south protect the region from the intensity of the Mediterranean summer. The prevailing winds create microclimates throughout the region. Although not a hard and fast rule, wines produced on higher ground are generally more balanced and richer in alcohol than less distinctive valley wines. The Grandcru region of the Valpolicella is the Vajol. This small area in the middle of the region has the ideal location, water management, and the high-end wine companies such as Rubinelli, Garbole, Dal Forno are all located here.
The Valpolicella region in the Veneto region is home to great wines from this region, such as the Amarone and Ripasso. But also among the Valpolicella Classico, Recioto, and the Valpolicella wine are delicious wines and often a fraction of the price of the big brothers and often more accessible, fresher, and less heavy.

The Valpolicella Ripasso is a sub-region in the Valpolicella, and it is not often distinguished in terms of region and location because it mainly concerns the production, so in fact, the name of this red wine does not indicate a specific wine but is about the production method of this wine. The wine is made by combining two types of Valpolicella wine. This makes the wine a lot cheaper than the well-known Valpolicella Amarone. It is not for nothing that a Ripasso is called a baby amarone. When making a Ripasso, the Italian red wine undergoes a second fermentation on the grape must from which Amarone is made. During this fermentation, color, aromas, and flavors are extracted from unpressed grape skins and added to the Valpolicella wine. This process is called appassimento. The amount of tannins gives the Italian wine its extra color, strength, richness, and sweetness. Ripasso wine has a lot of body and complexity, is full of flavor, and is sometimes called the 'little brother' of Amarone. The Corvina grape forms the basis for this type of wine and is usually supplemented with Rondinella and Molinara.