Valpolicella Classico Superiore Ripasso Novaia 2017

Made with the traditional "ripasso" method, it shows a clear and intense perfume with hints of spices and notes recalling the double fermentation on the Amarone skins
SKU W907

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TypeRed Wines
Wine zoneValpolicella
Appellation or VineValpolicella Classico D.O.C.
CompositionCorvina (50%), Rondinella (30%), Corvinone (20%)
Alcoholic Content14
Bottle typeBordolese
Content (cl)75
Glass typeChianti Classico
This Valpolicella Ripasso is made with corvina, corvinone and rondinella grapes picked during the last ten days of September from Novaia vineyards located at 250-300 metres above sea level in Marano di Valpolicella (Verona). In January it is refermented on the sweet and alcoholic skins of the Amarone according to the traditional “ripasso” method. This wine ages for 24 months in barrique and 12 months in bottle. The colour is deep ruby red. It shows a clear and intense perfume with hints of spices and notes recalling the double fermentation on the Amarone skins (“ripasso”). It has a good alcoholic content, medium-low acidity, medium tannic features. A wine with tasty, persistent and good balanced body and structure.

The producer

Novaia is located in one of the most suggestive and luxurious areas of Alta Valpolicella, on the top of a gentle and sunny hill and on the left of the Marano Valley. At Novaia they adopt century-old traditions passed down over the years: already in 1908 the Modern Industrial Fair of the city of Verona awarded Paolo Vaona the Grand Prix and Gold Medal Diploma for the wines he produced. Today Cesare and Gianpaolo Vaona, with their sons, perpetuate his ancient tradition. The winery is run according to modern and yet ancient and traditional winemaking techniques, vineyards have been replanted to valoryze the tipical varieties and and many studies concerning drying grapes have been made.

Best with

Tradition recommends typical Italian appetizers, pasta, rice and country soups, dishes with truffle, grilled, roasted or braised red meat, poultry, roast lamb, stewed, or sauteed vegetables, hard and semi-hard cheese with medium-long ripening, tasty but not strong. The cuisine of Veneto recommends "Lardo e Sopressa veronese", "Paparele in brodo coi fegadini", "Risotto veronese", "Risotto con il tastasal", "Polenta e Bogoni", "Fasoi imbogonè con le codeghe" and "Radecio rosso ai ferri o scotà en teia".

How to serve it

The wine should be served at 18°C. The best glasses to use are clear, transparent crystal goblets.

How to keep

When well preserved it can enhance all its features till ten years following vintage. It is advisable to store bottles horizontally in a cool and dark place with constant humidity and temperature.


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