This Valpolicella Ripasso is vinified with Corvina Veronese, Rondinella, and Molinara grapes. These grapes grow on old vines that produce very full, powerful bunches. This isn't a natural process, but the climate plays a significant role. The grapes receive plenty of sunlight, allowing them to ripen evenly. The cool wind and falling nighttime temperatures also contribute to a superb harvest. Once the grapes have reached full ripeness, they are harvested entirely by hand. All bunches are visually inspected because only the best are good enough for this Valpolicella Ripasso.
We know it's a special glass, thanks largely to the Ripasso technique. First, the grapes are pressed, then the wine ferments and develops alcohol. But after the primary fermentation, it's fermented again, this time with the must of a great wine, the Amarone. We can therefore say that this SopraSasso Valpolicella Ripasso is a kind of baby Amarone. The secondary fermentation with the Amarone makes it fuller, very soft, and refined. This is also clearly reflected in the aroma of this top-notch wine. We noted nuances of ripe plums, cherries, and lovely notes of sweet herbs. The taste is soft and very pleasant, with plenty of ripe black fruit, a touch of vanilla, currants, and some ripe blackberries. The finish leaves a velvety smooth aftertaste with abundant fruit notes.
