The Ripasso Valpolicella is one of the great success stories of Italian winemaking in the 2000s. Before that he was practically unknown. The production volume has increased more than sixfold since 2005!
In the Ripasso process, finished Valpolicella wine is run over the pomace of the Amarone in order to extract substances and aromas from it. Ripasso means repetition. In addition, for several years now, 10-15% Amarone or Recioto has had to be added to the Ripasso in order to increase the quality and limit the quantity. All of these measures have of course long been standard at the Speri Viticoltori family winery.
The Speri Ripasso is a Classico Superiore, which means that it comes from the heartland of Valpolicella and places particularly high demands on the ripeness of the grapes and the extract of the wine. 70% Corvina Veronese, 20% Rondinella and 10% other local varieties are the blend for Speri's Ripasso. These vines grow in plots in the municipalities of San Pietro in Cariano, Fumane and Negrar, at an altitude of 120 to 350 meters. After fermentation and the ripasso process described above, the wine is aged for twelve months in 20 hl Slavonian oak barrels.
The Speri Ripasso Valpolicella Superiore has an intense ruby red color, its scent is reminiscent of dark berries with a hint of dried fruit, spices and chocolate. Its taste is intense and lively thanks to the round tannins, the extract and the juiciness make it very well balanced in the long finish. An excellent Ripasso!
