Valpolicella Ripasso Superiore
⏳ wine.drinking_window
Typically best enjoyed 3–8 years from the vintage release.
🍽️ wine.food_pairings
Slow-cooked beef stew, wild boar ragu with pappardelle, aged Pecorino cheese.
✨ wine.spec_sheet
Hailing from the historic hillsides of Verona, the Pagus Bisano Valpolicella Ripasso Superiore is a testament to the ingenious 'ripasso' technique deeply rooted in Venetian winemaking history. This traditional method involves 're-passing' the young, vibrant Valpolicella wine over the warm, active grape pomace remaining from the fermentation of Amarone or Recioto. This secondary fermentation infuses the wine with deeper color, velvety tannins, and complex aromas of dried cherries and sweet spices. Grown on the classic limestone-clay soils of the Valpolicella zone, the indigenous grapes absorb the unique microclimate of the region, tempered by breezes from nearby Lake Garda. The result is a wine of remarkable structure and harmony, bridging the fresh fruitiness of a classic Valpolicella with the opulent depth of an Amarone.
🍾 wine.about_producer
Pagus Bisano is a premium label crafted by the historic Cantina di Soave, a cooperative founded in 1898 in the Veneto region of northeastern Italy. Dedicated to expressing the classic terroirs of the Valpolicella DOC, the brand focuses on traditional red wines made from indigenous varieties like Corvina, Corvinone, and Rondinella. Their production philosophy emphasizes meticulous vineyard selection and time-honored techniques, such as the double fermentation process used for their signature Valpolicella Ripasso Superiore. These wines are celebrated for their rich complexity, velvety tannins, and deep fruit character, representing a harmonious blend of cooperative heritage and modern winemaking precision.