Although the DOC was only created in 2010, the history of Ripasso goes back a long way. The oenological technique used involves the "ripasso" of Valpolicella wine on the fermented marc of the dried grapes used for the production of Amarone and Recioto. Originally, this involved a quick passage of the vintage Valpolicella over the marc. Today, however, there is a tendency to prolong this contact more, causing a second slow fermentation and obtaining a wine that is decidedly richer than the original one. Valpolicella Ripasso DOC Superiore di Santa Sofia is made from grapes harvested in the hillside vineyards located in the municipalities of Marano di Valpolicella, Fumane and San Pietro in Cariano. As is typical for the company, it starts with a cut of Corvina and Corvinone in clear majority, to which is added a share of Rondinella of about 30%. After 9 months of maturation in large 50-hectolitre casks and at least 6 months in the bottle, a wine of a beautiful, clear and very bright ruby colour is revealed, with a ruby-garnet rim that holds up well. On the nose, there are definite hints of black cherries in alcohol, prunes, underbrush, cloves, fine oak, cinnamon and liquorice root. A broad, enveloping and aristocratic olfactory profile. In the mouth, on the other hand, it displays fine concentration, a silky, velvety tannic texture and a very dynamic acidity. All, however, perfectly balanced by an important alcoholic warmth. Long and clean, its finish makes it perfect for various pairings. Above all, pasta with meat sauces, semi-mature cheeses and cured meats.