About the Wine
The Farina Ripasso Valpolicella Classico has lovely aromas of red fruits (cherry and plum), spice and savoury notes (leather, liquorice) which leap from the glass. The bright acidity and ripe tannins give balance to the wine, with the refermentation adding nice structure. All up, a very nice wine.
The Ripasso method is a way of adding more flavour, colour and structure to a wine. Skins are removed from a fermenting Amarone della Valpolicella and placed in a vat of Valpolicella. As there's still yeast on the skins, the Valpolicella referments and becomes a richer, bolder wine.
Farina was established in the early 1900s, with the company now managed by the third generation of the family, cousins Claudio and Elena. While they nod to the past, they are also looking to the future, with strong efforts to keep their vines in optimum health through organic and sustainable methods.
Grapes are sourced from Farina's own 10ha of vineyards, as well as from local growers, with the stipulation that the fruit they buy must come from plots which have been farmed sustainably, using natural pest-management practices and organic fertilisers.
Farina's focus is well and truly on the Veneto region, producing wines from the simple Valpolicella Classico up to the rich Recioto della Valpolicella, as well as Pinot Grigio and Prosecco.