Valpolicella Ripasso DOC Classico Superiore, Paolo Cottini

Winemaking
Valpolicella Classica (VR) blend of Corvina, Corvinone, and Rondinella. Made using the traditional Ripasso method, where the wine undergoes a second fermentation on Amarone grape skins to gain depth and structure. Fermentation in stainless steel, followed by 24 months in used barriques and 6 months of bottle refinement. Hand-harvested grapes from pergola-trained vineyards.

Taste profile
Intense ruby red. Aromas of ripe cherry, raisins, figs, and cherries in alcohol, layered with toasted hazelnut, light balsamic notes, and forest floor. On the palate it is warm, rounded, and structured, with smooth tannins, fresh balance, and a mineral, persistent finish.

Why you’ll like it
A classic Ripasso with depth and elegance — rich and smooth, but still fresh and easy to enjoy.

Food pairing
Perfect with second courses based on meat, grilled dishes, and slow-cooked recipes.

Best enjoyed
In a large glass at 18–20°C.

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