The Ripasso technique consists in refermenting a Valpolicella on the sugars- and yeast-rich grape skins of the area’s top wine, Amarone. This results in the wine becoming full-bodied, with a great concentration in the colour and in the perfume. Its bouquet is mellow and balanced, with an intriguing bouquet of blackberry jam, mature red fruits, spices and cocoa powder. Pa’Riondo is reminiscent of cherries and it is a perfect match for rich stews, steaks, chops or roasts, and mature cheeses.
GOLD MEDAL 2020 | CHALLENGE INTERNATIONAL DU VIN 2020
93 POINTS | James Suckling (Nov. 2016)
92 POINTS | James Suckling (Nov. 2017)
TYPE OF WINEDry D.O.C. red wine.
GRAPE VARIETIESCorvina Veronese 65%, Rondinella 25%, Corvinone 10%.
PRODUCTION AREASan Pietro in Cariano and Pedemonte di Valpolicella.
Soil: predominantly limestone, with lots of rocks. Yield 5000 Kg/ha