Valpolicella Ripasso Superiore
⏳ Drinking Window
Typically best enjoyed 3–7 years from release
🍽️ Food & Wine Pairings
Braised beef short ribs, mushroom risotto with aged Parmigiano-Reggiano, grilled Italian sausages with polenta
✨ Technical Specifications
Cultivated across the marl, limestone, and clay terraces characteristic of the Valpolicella zone, this red undergoes the classical ripasso technique. Following the initial autumn fermentation of fresh grapes, the young wine is refermented at late winter over the warm, unpressed pomace of Amarone and Recioto. This secondary maceration extracts deeper color, structural tannins, and concentrated fruit aromatics. Following maceration, the wine matures in large oak casks and tonneaux for at least one year to attain the Superiore designation, yielding a layered balance of red cherry vibrancy and dried fruit complexity.
🍾 About the Producer
Pagus Bisano is a dedicated Veneto wine brand produced under the aegis of CADIS 1898 (historically known as Cantina di Soave), a cooperative founded in 1898 in the historic walled town of Soave. Sourcing fruit from an extensive network of member winegrowers throughout the limestone, marl, and volcanic hills of the Verona province, Pagus Bisano specializes in traditional expressions of Valpolicella and wider regional DOCs. The viticultural approach follows sustainable cooperative guidelines that respect local microclimates and indigenous varieties. Vinification centers on the time-honored appassimento traditions of the Veneto, with benchmark bottlings including Amarone della Valpolicella DOCG and Valpolicella Ripasso Superiore DOC. Crafted predominantly from Corvina, Corvinone, and Rondinella, these red wines deliver a classic profile defined by sour cherry, dried plum, warming spice, and balanced, food-friendly acidity.
🍇 Grapes
Corvina, Rondinella, Molinara
🍷 ABV
13.5% - 14%