This Ripasso is made from 50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara, 5% Oseleta. The grapes are harvested by hand in September, when they still have a high level of acidity. Select grapes are pressed after drying for few days in the drying loft. Fermentation in stainless steel at controlled temperature. In January the wine is re-fermented ( “ri-passo” ) for few days over the amarone’ s new pomace reaching more structure, alcoholic content and harmony. Follows resting in big oak barrels. Typical of Valpolicella, the ripasso technic has no equal in the rest of Italy.
 
Rubinelli Ripasso is deep ruby in colour. Straight out of the glass, it offers intense notes of sour cherry, red fruits, blueberry and pleasant hints of spices and rhubarb. This Ripasso is full, rounded, strongly structured. The high alcohol grade is perfectly balanced by velvety tannins and balsamic notes ensuring excellent drinkability. Harmonic to the taste, fresh sour cherry, perfect balance between juice and sugars. Valpolicella classic stands out: pure elegance.