Valpolicella Ripasso Classico Superiore DOC "Jago"
Villa Spinosa · Veneto
Classification
Valpolicella Ripasso Classico Superiore DOC
Variety
Corvina Veronese, Corvinone, other local varieties
Alcohol
13.5%
Serving Temp
16–18 °C
Organoleptic Notes
An intense ruby‑red ripasso with alluring scents of forest fruits, sour cherry and cherry complemented by spicy nuances. The palate shows a firm structure with balanced richness and freshness, characteristic of the traditional ripasso technique.
Winemaking
Vinification
The berries are gently destemmed and crushed, fermented for 12–15 days at temperatures not exceeding 82 °F with daily rackings and delestage. Ripasso involves maceration‑refermentation on the skins and solids from Recioto fermentation. After maturation in steel, the wine ages 12 months in a mix of barrique, tonneau and Slavonian oak, followed by 4–6 months in bottle.
Terroir & Vineyard
Provenance
Jago (Negrar in Valpolicella)
Location
Hilly area in Valpolicella Classica close to Colle Masua, 700–1000 ft above sea level
Soil Composition
Marine sediment, calcareous, shallow soil of average fertility
Vine Training
Guyot
Vine Density (vines/ha)
3700
Harvest & Production
Harvest
Manual harvest from early to mid‑October; grapes are selected and lightly dried for 15–20 days
Food Pairings
white and red grilled meatroastsmild or medium cheeses