Valpolicella Ripasso Classico Superiore "Torbae" DOC DOMINI VENETI
| Sommelier score | 92/100 | 2026 |
| James Suckling | 92/100 | 2019 |
| Winery | DOMINI VENETI |
| Denomination | Valpolicella Ripasso Classico Superiore Doc |
| Vintage | 2023 |
| Grapes | 60% Corvinia, 15% Corvinione, 15% Rondinella, 10% Altre varietà autoctone |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | VR 1246 |
| Winery headquarter | Domini Veneti, Cantina Valpolicella Negrar - Negrar (VR) - Via Ca’ Salgari, 2 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Pot roast, Tagliatelle with mushrooms, Risotto, Rabbit, Sliced beef, wild game, Meat and game stew, Medium-aged cheeses |
| Region | Venetian (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Valpolicella Classico Ripasso |
| Dichiarazione Nutrizionale, Ingredienti e Raccolta differenziata | Visualizza le informazioni nutrizionali |
This prestigious and famous blend is composed by 60% Corvina, 15% Corvinone, 15% Rondinella and 10% of other grapes. The vineyards are located in the traditional area of Valpolicella, on the hills of Negrar, in Torbe, where the elevation of the lands reaches 420 meters above the sea level. The harvest is planned at the beginning of October and it is managed manually. The stalks are eliminated and the pressing starts. The fermentation temperature is set on 25-28°C and the maceration lasts 10 days. The wine is kept in steel tanks till February, then it stays in contact with the pomace of Amarone for 15 days at 15°C. The wine is poured in oak barrels at the end of May. It completes the malolactic fermentation and it ages both in wood and in the bottle. Natural stabilisation.
Features of this Venetian Wine
Deep and intense ruby red colour. Its complex perfume opens with fruits and ends with spices. The taste is harmonious and silky, with a great balance between tannins and acidity.
Recommended food pairings while tasting this wine from Domini Veneti Winery
It is fabulous with red meat. It has to be served at 18°C.
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