THE WINE

The Ripasso della Valpolicella Superiore from the Santa Sofia winery is a wine produced with a blend of Corvina, Corvinone and Rondinella grapes grown in the vineyards owned by the winery and located in the hills of Valpolicella; here, the soils have a predominantly calcareous mixture.

THE WINEMAKING

After manual harvesting, the selected grapes are taken to the cellar for winemaking. After destemming and soft pressing, the grapes macerate for about ten days in stainless steel. The next step is the “ripasso” technique, which lasts three days and consists of the maceration and refermentation of the wine on the Amarone pomace. Regarding refinement, the wine rests in large oak barrels for at least nine months. After blending and bottling, the wine rests for another six months in the cellar before being placed on the market.

THE TASTING

Intense ruby with brilliant reflections. The aroma is elegant, with pleasant hints of black cherries in alcohol, which alternate with notes of dried plums, leaving room for suggestions of dried flowers and undergrowth to close with spicy scents of cloves, cinnamon and liquorice. Rich and intense on the palate, the silky tannins are very well integrated and velvety. This Valpolicella from the Santa Sofia winery is exceptionally well-balanced with a long and pleasantly persistent finish.

FOOD PAIRINGS

Perfect with red meats, game and hard cheeses. Also excellent with cold cuts and roast veal.

THE AWARDS

2017
– Luca Maroni 91/100
– Bibenda – 5 grapes
– Gambero Rosso – 2 glasses