Cecilia Beretta's Valpolicella Ripasso DOC Superiore is the child of the splendid Valpantena. This area, not far from the historic denomination, benefits from an ideal microclimate for growing vines, characterised by sunny days and cool nights. The soils are clay and limestone and enrich the grapes with a beautiful minerality, resulting in complex and structured wines. Cecilia Beretta, owned by the Pasqua family, combines tradition and innovation, producing wines that tell the story and quality of this unique territory. The ‘ripasso’ technique involves re-fermenting the base Valpolicella wine in contact with the Amarone marc, thus enriching it with body, aromas and complexity. This process gives the wine greater structure, making it more intense and velvety. Specifically, a blend of indigenous grapes is used: Corvina (60%), Rondinella (20%), Corvinone (10%) and Negrara (10%), where the Corvina gives elegance and cherry aromas, the Rondinella adds freshness, while the Corvinone and Negrara provide structure and aromatic depth. The best grapes are carefully selected and harvested. After crushing and destemming, the grapes undergo a 15-day maceration, with frequent pumping over and careful control of the fermentation temperature. The base wine is kept in steel tanks until February, when the ‘ripasso’ on the Amarone marc takes place. After racking, the wine matures for 12 months in barriques and, after bottling, for a further 6 months in the cellar before release. Intense ruby red in colour, the nose reveals a broad and decisive bouquet, with notes of marasca cherries, blueberries and currants, enriched by hints of liquorice and toasted accents. In the mouth, it is rich, warm and enveloping, with soft, ‘chocolatey’ tannins. The balance between structure and freshness, together with a long persistence, makes this wine a unique experience. Perfect with grilled red meats, braised meats, game and mature cheeses.