Description
Pojega Valpolicella Ripasso Classico Superiore DOC is a carefully crafted wine produced using the traditional Ripasso method, where Valpolicella wine is re-fermented over the pressed skins of Amarone grapes. This secondary fermentation enriches the wine with added body, structure, and complexity. After the Ripasso process, the wine is aged for approximately 12 months in French and European oak barrels, ranging from 500-litre tonneaux to large 2,500–5,000 litre casks. The vineyard’s clay-sandy soil with medium limestone content, combined with double Veronese pergola and simple guyot training, provides ideal conditions for producing concentrated, high-quality grapes.
Meet the producer
The Rizzardi family has cultivated their Valpolicella estate since 1649, maintaining a tradition of producing expressive, terroir-driven wines in the heart of the Valpolicella Classico zone. Pojega is made only from carefully hand-selected grapes from the family’s estate.
Production
Grapes are hand-harvested, destemmed, and crushed, followed by 10 days of alcoholic fermentation at 25–28°C in temperature-controlled stainless steel tanks. Malolactic fermentation takes place immediately afterward. In early spring, the Ripasso process begins, with the wine re-fermented over Amarone pomace. The blend consists of 45% Corvina, 37% Corvinone, 8% Rondinella, and 10% Merlot. The wine is matured in a combination of 500-litre tonneaux and larger oak barrels for around 12 months, allowing integration of flavours and a polished finish.
Tasting notes
Pojega combines freshness and drinkability with the depth and complexity imparted by the Ripasso process. Aromatic and full of ripe dark fruit, the wine displays concentration and intensity. It is a multi-layered red with structure, elegance, and a long, harmonious finish.
Food match
Ideal with meaty stews, casseroles, game dishes, and prime cuts of beef.
Grape
Corvina 45%, Corvinone 37%, Rondinella 8%, Merlot 10%
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