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Santa Sofia – Valpolicella Ripasso DOC Superiore


Production area
Vineyards planted on the slightly calcareous loamy soils of the hills situated in Valpolicella.

Grape varieties
Corvina, Corvinone and Rondinella.

About 65 hl/ha.

Destemming and pressing of the grapes.
Maceration: about 10 days in stainless steel tanks.
Ripasso technique: 3 days of maceration and second fermentation of the Valpolicella Classico with grapes from Amarone and Recioto vinification.

9 months in 50 hl oak barrels.
Approximately 6 months in the bottle.

Wine analysis
Alcohol: 14% Vol.
Total acidity: 5,8 g/l
Residual sugar: 2 g/l

Sensory impressions
A clear, remarkably brilliant ruby red colour, with ruby-garnet hues visible at the edge of the glass, it offers a powerful nose, redolent of sour cherries in spirit, prunes, a potpourri of dry flowers, underbrush, cloves, fine oak, cinnamon and roots of liquorice: an ample bouquet, alluring and aristocratic. The palate is concentrated, with a silky, velvety texture, an extremely dynamic acidity and a pleasant strength; in brief, a big wine, with a long, clean finish.

Serving temperature
16-18° C.

Recommended food pairings
A versatile wine, it easily pairs with pasta with meat sauce, semi-firm cheeses and cured meat cuts. At a riper age, it makes a perfect marriage with capon and guinea fowl, roast veal, pork ribs with sauerkraut or Wiener schnitzels.

6 to 8 years.


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