Valpolicella Ripasso Classico Superiore DOC - Red Wine from Lake Garda

There's a precise moment in the cellar when Valpolicella meets Amarone pomace . It's called "ripasso"—literally, "to repass"—and it's an ancient technique that transforms a good wine into something special.

We saw it done. And when we tasted the result, we understood why this tradition has been passed down for generations.

What is "review" really?

Imagine: you've just finished making Amarone . The pomace—skins, seeds, everything left after pressing—is still rich in sugars, aromas, and structure. Instead of throwing it away, you use it to "ripasso" the already fermented Valpolicella .

What happens? The Valpolicella absorbs all that richness: the depth and power of the Amarone , while retaining its original freshness and elegance . It's like taking the best of two worlds and putting them together in one bottle.

The result? A full-bodied and harmonious Veronese red wine , right between a Valpolicella Superiore and an Amarone. Less demanding than the Amarone, more structured than the Superiore. The perfect balance.

In the glass (what you really feel)

On the nose, this Valpolicella Ripasso DOC from Lake Garda is a feast: intense aromas of ripe cherry, black cherry, and small red fruits , followed by more complex notes of chocolate, spice, and vanilla . These are the gift of the Amarone pomace.

On the palate? Warm, velvety, enveloping . It has an elegant structure that accompanies you sip after sip, with a long, lingering finish that invites you to continue. It's not aggressive, it's confident.

How we drink it (tested version)

This Ripasso della Valpolicella is a wine for refined conviviality . It's not a Tuesday night wine (the Classico is for that). This is the wine for Saturday night, when you have guests and want to make a good impression without spending a fortune.

Pairings that work:

• Roasts – beef, veal, even pork if it's well spiced
• Important risottos – with Amarone, porcini mushrooms, radicchio
• Red meats – steak, rib eye, textured cuts
• Aged cheeses – 36-month parmesan, pecorino, grana
• Braised and stewed dishes – dishes that have been cooking for hours

Serving temperature: 18-20°C . And uncork it at least an hour before serving; this wine needs to breathe to unfold its full complexity.

Because it costs less than Amarone but is more than a Superiore

Valpolicella Ripasso Classico Superiore DOC is Valpolicella's best-kept secret. It costs a fraction of the price of Amarone (we're talking €20-30 versus €50-100+), but it offers much of its complexity and structure.

It's not a compromise, it's a smart choice. It's the wine you buy when you want something special but don't want to break the bank. It's the wine you give as a gift knowing you'll make a great impression.

The territory in the glass

Each glass tells the story of Valpolicella Classica , where hills alternate with vineyards and the winds of Lake Garda bring that distinctive breeze. It speaks of the patient work of the winemakers, the respect for the land, the passion for a well-made Italian artisanal wine .

It's not an industrial wine. It's a wine that speaks of territory, identity, and tradition. And it does so with a clear and decisive voice.

Why we recommend it

Because it's the Lake Garda red wine that gives you the most bang for your buck. Because it combines tradition, balance, and intensity in a way few other wines can. Because it's versatile, reliable, and consistently impressive.

And simply because, when you open it, people notice. You don't have to explain anything, just pour it into the glass and let it speak for itself.

If you have any questions about the ripasso technique or want to learn more about pairings, please contact us! We'd be happy to discuss wines that are worth considering.

Ready to discover Valpolicella's best-kept secret? This Ripasso will surprise you.