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Ripasso is an ancient wine making technique used for centuries in Valpolicella, the second fermentation is on the sweet, locally dried grapes.  Made with grapes sourced from a single vineyard in Valpolicella Classica, called I Progni.


Vintage: 2020. The vintage may vary according to availability.

Alcohol Content: 14% 

Grape Varieties: Corvina, Corvinone, Rondinella and Oseleta 

Vineyards: Vineyards Valpolicella Classica. Named after I Progni creek running through this vineyard

Wine Making: Ripasso is an ancient technique of wine making in Valpolicella. The initial fermentation is in October, the second one in January/February, on the sweet "passito" grapes

Vine Training: Pergola and Guyot 

Ageing: first in oak barrels and the in the bottle. Could be enjoyed for 10 years

Pairing: Risotto with asparagus, mushrooms or pumpkin. Meat or vegetable lasagna, grilled meat and aged cheeses

Serving Temperature: 18°C/ 64°F. Best to open one hour ahead of serving


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