Although the DOC was only established in 2010, the history of Ripasso goes back a long way. The winemaking technique used involves “ripasso” (re-passage) of Valpolicella wine over the fermented pomace of the dried grapes used to produce Amarone and Recioto. Originally, this involved a quick passage of the vintage Valpolicella over the pomace. Today, however, this contact tends to be prolonged, causing a second slow fermentation and producing a wine that is decidedly richer than the original. Santa Sofia's Valpolicella Ripasso DOC Superiore is made from grapes harvested in the hillside vineyards located between the municipalities of Marano di Valpolicella, Fumane and San Pietro in Cariano. As is typical for the winery, it starts with a blend of Corvina and Corvinone in the majority, to which is added a proportion of Rondinella equal to about 30%. After 9 months of ageing in large 50-hectolitre barrels and at least 6 months in the bottle, the result is a wine characterised by a beautiful, clear and very bright ruby colour, with a ruby-garnet rim of excellent persistence. The nose offers distinct notes of black cherries in alcohol, prunes, undergrowth, cloves, fine oak, cinnamon and liquorice root. A broad, enveloping and aristocratic olfactory profile. On the palate, however, it shows good concentration, a silky and velvety tannic texture and very dynamic acidity. All this, however, is perfectly balanced by a significant 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.