The Ripasso Valpolicella Classico from Rubinelli Vajol comes from the typical grape varieties for a Ripasso Superiore namely: 50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara and 5% Oseleta.   The Grand Cru vineyards of Rubinelli are located in the Vajol area and are among the most beautiful in the Veneto. In the Vajol the winery has a unique position because all vineyards are located around the winery (this in contrast to many others (read most) that suddenly have throughout the area and the commercial amarone wineries often do not have their own vineyards and buy the majority of them on .

All grapes come exclusively from the fields around Corte Sant'Anna, this gives the wine a unique uniqueness and makes it unmistakable: wine born on tuff. This area was once the sea - imagine a sunny bay. The bottom consists of marl formed between the mesozoic era (150 million years ago) and the tertiary era (60 million years ago) followed by the origins of the Alpine mountains. The soil is very chalky, ideal for moderating the natural vigor of the vines. Limestone also has spongy properties: the capacity to retain water for long periods of time only to pass through when the plants need it. This always keeps the grapes well hydrated. The soil is thin but rich in organic substances, allowing the vines to live in perfect nutritional balance. This harmony is reflected in the quality of the wines that are always elegant and a complete expression, both in their aroma and in the mouth, of their rich polyphenolic abundance. Rubinelli Vajol wines are born in the ground before they reach the wine cellar; they are gifts from nature and from the formation of land structures in the Conca del Vajol.

The grapes were picked manually around the end of September / beginning of October, after which they were dried in wicker baskets for a month. The grapes are then pressed and fermentation takes place for 15-20 days at a controlled temperature. The term ripasso comes from 'repassed'. This is because the Valpolicella wine, together with the remaining yeast residues from the production process of the Rubinelli amarone wine, is put in one barrel and this initiates a second fermentation process and increases the alcohol percentage of the wine (with Rubinelli only 1%) and part of the residual sugar disappears. The amount of tannins is also increasing and the wine is getting more color, taste and texture. After this fermentation, the wine is allowed to mature in large oak barrels for a minimum of 24 months and then the Ripasso from Rubinelli will have a minimum of 1 year bottle aging.

In the glass, this wine has the typical deep ruby round color. In the nose the first attack is full of an intense bouqet of red fruit with pleasant hints of spices, a little dark chocolate, tobacco and a little leather. On the palate, wine is surprisingly fresh and balanced which is the trademark of Rubinelli (actually like an authentic Ripasso belongs instead of the (too) sweet commercial ripassos. The wine has refined but certainly still present tannins and in the aftertaste we taste a peppers in the back of the palate and the aftertaste is phenomenal.This is an elegant Ripasso which is also praised by the international wine ciritici.The harmonious bouquet, freshness and dry taste make this ripasso a perfect wine for the entire meal but is above all a perfect companion of a grilled t-bone steak, a Fiorentina steak and delicious with grilled rabbit.

92 points James Suckling   2018 (annata 2014)

91 punti Falstaff   tasting 2018 Valpolicella Trophy (annata 2014)