Easy-drinking, great tannin texture, notes of ripe red fruit, some sweet spice, and leathery aromas due to the secondary fermentation process in the oak barrels.

Perfect with risotto, pasta, red meats, rich cheeses or on its own.

Villa Amata Ripasso della Valpolicella Superiore is made by combining leftover lees with standard Valpolicella wine for a secondary fermentation. Many of the rich complexities of Ripasso like the color, tannins and softness that attribute to the drying of the grapes are passed on to the Valpolicella using this method. It is made with a blend of three historic varietals (Corvina, Rondinella and Corvi-none) that have been meticulously curated prior to bottling. These noble grapes together make Verona’s most important and oldest red wine that dates back to the Romans.