Today we find ourselves in the heart of the Valpolicella area of Verona, where fine grapes and suitable soils create a perfect mix. This is where Marchesi Fumanelli's Valpolicella Classico Superiore Ripasso DOC was born. The protagonists of this wine are three indigenous grape varieties: Corvina, Corvinone and Rondinella. The Corvina, with its 40%, brings structure and body to the wine, also giving it spicy and leathery notes. The Corvinone, again at 40%, contributes its aromatic intensity, enriching the bouquet with hints of dark fruit and undergrowth. Finally, the Rondinella, with its 20%, gives the wine softness and balance, smoothing out the tannic component and giving it a pleasant freshness. The grapes come from vineyards located in San Pietro in Cariano, in the hilly area of Valpolicella Classica. Harvested by hand at the end of September or beginning of October, the grapes are destemmed and subjected to a soft crushing. Fermentation and maceration take place in steel for about 8-10 days at a controlled temperature. This is followed by a period of rest until January or February, during which the wine refines its characteristics. The real peculiarity of Ripasso, however, lies in the re-fermentation on the marc of freshly drawn Amarone. This process gives the wine greater structure, complexity and an unmistakable aromatic intensity. In the glass, it has a beautiful intense ruby red colour with violet reflections. On the nose, it reveals an elegant and harmonious bouquet, where intense notes of ripe red fruit, such as cherry and morello cherry, combine with hints of undergrowth, sweet spices and hints of leather. To complete the picture, delicate nuances of vanilla and toast, deriving from the brief ageing in wood. In the mouth, the wine conquers with its robust and balanced structure. The tannins, although present, are well integrated and give the sip a pleasant astringency. The alcohol component, supported by a lively acidity, gives a long and persistent finish, re-proposing the fruity and spicy notes perceived on the nose. It goes well with main courses of red meat, roasts, braised meats and game. It is also perfect with mature cheeses and tasty first courses based on meat or mushrooms.