Ripasso Valpolicella Classico DOC

The Ripasso Method's Origin Story: In the 1980s, Valpolicella producers began a radical experiment: after fermenting standard Valpolicella, they would re-ferment the wine atop the spent skins from Amarone production. Speri, a fourth-generation estate in the Classico zone, refined this technique into a signature expression that bridges everyday drinking and serious structure.

Site & Terroir: The vineyards sit in the foothills north of Verona, on volcanic soils derived from ancient basalt flows, with elevations between 150–300 metres. The aspect faces south-southwest, capturing afternoon sun while Lake Garda's proximity moderates temperature extremes. Corvina, Rondinella, and Molinara vines root into these mineral-rich, well-draining slopes.

Technique—The Ripasso Signature: After primary fermentation in temperature-controlled stainless steel, the young wine spends 30–40 days in contact with the pomace (skins and stems) left over from Amarone production. This secondary maceration extracts additional tannins, colour, and complexity without the full drying process of Amarone itself. The wine then ages 12 months in large Slavonian oak casks, allowing integration while preserving freshness. Bottling occurs without fining or filtration in many vintages, preserving textural depth.

Special Feature: Ripasso occupies a rare middle ground—it carries Amarone's structural ambition (tannin, alcohol typically 14–14.5%) but retains the bright acidity and drinkability of base Valpolicella. The pomace contact creates a wine that evolves noticeably over 5–8 years in bottle, making it both approachable young and genuinely age-worthy.

Drink 2024–2032. Best served at 16–17°C to preserve aromatic precision.