Are you of legal drinking age?
We're sorry, but you are not of legal age to enter our site.

By clicking “Accept” you agree to our Privacy Policy. For more information.

Un calice di Ripasso

Ripasso

Embrace of Amarone and Valpolicella

To Furia Ripasso is oenological art.
When separating Amarone from its grape pomace, the pomace retains approximately 10% of the wine.
The Valpolicella Ripasso made from fresh grapes is then left to rest on the Amarone pomace.
This ancient high-level operation allows for the extraction of as much structure, anthocyanins and tannins as possible from the Amarone grape pomace.
Furia prefers to conclude with a minimum aging period of one year. Here is the Valpolicella Superiore Ripasso, the perfect combination of freshness and appassimento.

Where do our grapes come from?

Valpolicella
Veneto, Italy
Verona
Venice →

Our Corvina, Corvinone and Rondinella grapes, mid medium to late ripening grape varieties, are located in areas with different altitudes and microclimates. Furia’s vineyards are mostly located between 300 and 600 metres above sea level.
This exposes the grapes to more pronounced daily temperature fluctuations, and thanks to a lower average temperature, it favours the accumulation of sugar and anthocyanins and lower acidity, enhancing spicier and astringent notes.
On the other hand, the lower vineyards are subject to higher average temperatures, that reduce the sugar content and anthocyanin levels, resulting in rounder wines with more floral notes.

Tenuta GioMi

Tenuta GioMi

Altitude:
460 meters a.s.l.
Soil texture:

Calcareous rocky substrate. Very thin soil allowing lateral roots exploration, coarse gravel, high saturation, and rapid drainage. Guyot training system.

Prun di Negrar

Prun di Negrar

Altitude:
600 meters a.s.l.
Soil texture:

Marly limestone, mainly Venetian Red Schist. Moderately steep terrain. Moderately deep soil allowing for deep root exploration, fine texture, extremely calcareous with good drainage. Guyot training system.

Precastio (Croce del Vento), Tregnago

Precastio (Croce del Vento), Tregnago

Altitude:
330 meters a.s.l.
Soil texture:

Marly limestone, primarily Biancone. Moderately steep terrain. Moderately deep soil, fine texture, extremely calcareous with good drainage. Guyot training system.

Mezzane di Sotto

Mezzane di Sotto

Altitude:
130 meters a.s.l.
Soil texture:

Colluvial deposits. Deep soil with moderately fine texture, poor in stones, extremely calcareous, rich in clay deposits. Training systems include Pergola and Guyot.

Moruri

Moruri

Altitude:
430 meters a.s.l.
Soil texture:

Limestone rocky substrate, very thin soil, medium to coarse gravel content, highly calcareous, rapid drainage. Guyot training system.

Mizzole

Mizzole

Altitude:
100 meters a.s.l.
Soil texture:

Deep substrate with a mixed clay and sedimentary rock skeleton, semi-flat terrain, very high saturation and good drainage that prevents unwanted waterlogging. Guyot training system.

Marcellise

Marcellise

Altitude:
70 meters a.s.l.
Soil texture:

Colluvial accumulations with deposits of carbonate nature. Moderately fine and deep soil with medium gravel content, highly calcareous, moderate drainage. Rich in clay deposits. Pergola and guyot training systems.

How we can create your Valpolicella Ripasso

Ripasso Project

Let’s study it together from grape selection to the finished wine. Discuss with our vineyards technicians and our oenologists and share your Ripasso project idea with us. Let’s Dream big, together.

Choose your Ripasso

Book a technical wine tasting with our oenologists to find the blend that best reflects the organoleptic profile of your company.

The process

Together, step by step

Transformation of the Ripasso

From crushing to fermentation

  • Recovery of Amarone grape pomace
  • Ripasso of Valpolicella on Amarone grape pomace with established times
  • Pressing
  • Wine Production
Learn more
Refinement and aging

A unique identity

  • Analysis
  • Controlled stock
  • Aging
Learn more
Wines identification

The final touch, the perfect blend

  • Selecting the Ripasso
  • Qualitative separation
  • Sampling
  • Market Selection
Learn more
Ready to bottle

Quality certification

  • Product Compliance Analysis
  • Tartaric and protein stability
  • Filtration
  • Health control
  • Certification Approval
Learn more

Our cellar

The coordination of our team and the available technologies allows us to monitor every step of production, achieving extraordinary results.

Learn more
Botti vino Furia

Laboratory and wine research

Wide-range monitoring to guarantee exceptional results.

Learn more
Vino in laboratorio

Our commitment to the environment

Investments in Research and Development, along with sharing ideas with universities and partners, to reduce each year the externalities of our company.

Learn more
Mano che raccoglie un grappolo d'uva nei Vigneti della Valpolicella

Certifications

Click on the logos to open the PDFs.

Request a sample or a technical tasting

Thank you, we received your request.
There was an error sending the request. Try again.