Valpolicella Ripasso

Lamberti Valpolicella Ripasso is best enjoyed with wild poultry (pheasant, Guinea fowl, partridge, etc.), venison, grilled meat, lamb and ripe cheeses.

The grapes come from selected parcels mainly on the hills of Valpolicella Classico; the vineyards are trained by the “spalliera” (Vertical Shoot Positioning) system on clay-limestone soil, rich in gravel.

After racking the wine is decanted into small barrels where the malolactic fermentation takes place. Next it is “ripassato” on (passed over) the pomace of the Amarone where it re-ferments for about 10 days. It then matures in Slavonian oak casks for 12 months.

The grape bunches are picked by hand into wooden boxes during the first ten days of October; vinification by the red wine method is carried out with 10 days maceration and frequent pumping- overs; fermentation takes place by carefully regulating the temperature at between 18 and 28°C.

Originating in 1964 at Lazise on the banks of Lake Garda the House of Lamberti was the first to propose a new modern identity for the wines of Veneto and in particular those of Verona. Typical examples are Bardolino and Valpolicella as well as Amarone. The white wines include Lugana Soave and Custoza.