Valpolicella Ripasso (2024) - Speri

In the heart of the Valpolicella, the Speri winery stands for tradition and innovation alike. Founded in 1874, it is one of the few family-run estates to have passed through the generations with its passion for wine intact. One fascinating detail concerns their Valpolicella Ripasso: the "ripasso" technique was born in this very region, combining young wine with Amarone pomace to give it more body and complexity. Refined over time, the practice has become a hallmark of the Valpolicella.

What to eat with Valpolicella Ripasso

Who makes it: Speri

Founded in 1900, the Speri winery is a symbol of Veneto's winemaking tradition, set in the heart of Valpolicella. With a history closely bound up with its land, Speri stands out for its ability to combine traditional production methods with modern techniques, creating wines that express the authenticity of the region. Among its most famous labels, Valpolicella Classico and the iconic Amarone della Valpolicella represent the very best of the winery. Every wine tells a story, reflecting the particular features of the soil and climate, and offers a unique sensory experience.

The vine of Valpolicella Ripasso

Corvina

Corvina is a black grape variety native to the Veneto, considered the main variety in the production of some of the region’s most celebrated wines, including Amarone della Valpolicella DOCG, Recioto della Valpolicella DOCG and Valpolicella DOC. It is characterised by vibrant acidity, elegant tannins and an aromatic profile rich in red fruit, spices and floral nuances.

Rondinella

Rondinella is a black grape variety native to Veneto, historically used in the blends of Valpolicella, Bardolino and Amarone della Valpolicella. Rarely vinified as a single variety, it is a complementary variety to Corvina, to which it brings colour, resistance and freshness.

Corvinone

Corvinone is a native black grape variety of the Veneto, often confused with Corvina Veronese, but now recognised as a distinct and independent variety. Prized for its contribution to colour, structure and longevity in wines, it is one of the pillars of the Valpolicella, above all in the production of Amarone della Valpolicella, Recioto and Ripasso. Corvinone is often used in blends with Corvina, Rondinella and other minor varieties to obtain complex, powerful reds, but in modern winemaking it can also be used as a single variety, or nearly so, in order to express its character to the full.

Valpolicella Ripasso: the area

Climate: Mediterranean

Altitude: Low to mid altitude (200–500 m above sea level)

Soil: Limestone / chalk

Geographical setting: Hilly

Profile of Valpolicella Ripasso

Primary aromas: Cherry, Ripe red fruit

Secondary aromas: Spices, Vanilla

Tertiary aromas: Leather, Tobacco

Tasting notes: A full-bodied wine with notes of ripe red fruit and spice, well-integrated tannins and a long, persistent finish.