POJEGA, Valpolicella Ripasso Classico Superiore DOC

Ripasso  is a strictly controlled, traditional and unique wine-making method crafted only from grapes grown in Valpolicella. The name Ripasso comes from the re-fermentation of Valpolicella wine over the pressed skins our Amarone wines (“Ripasso” is to re-pass). After this secondary fermentation, the wine is aged in French oak barrels for around 12 months.

Our Pojega Ripasso is dry and generous, and we recommend it to be served (16° C or 60° F) with roasted meat or game dishes such as stuffed roast veal or steak tartar.

Ageing potential: up to 5 years.