Fidora’s Valpolicella Ripasso, Classico Superiore is made from 65% Corvina, 30% Corvinone, and 5% Rondinella from the Tenuta Fraune vineyard, located in the northern part of the Fumane Valley in Valpolicella Classica. The organically grown vines are planted using Pergola and Guyot training methods at an altitude of 500-650 meters, on a substrate of limestone deposits and marble, which imparts highly mineral and structured wines. The elevation provides good ventilation and coolness between the rows, resulting in very healthy grapes.
The grapes are destemmed, and after gentle pressing and cold maceration, they are fermented in stainless steel tanks. The wine is stored in tanks until January-February, when it is combined with the grape skins after pressing the Amarone wine and undergoes a second fermentation (15-20 days). Afterward, the wine is aged for 24 months in French oak barrels of various sizes.
The Ripasso process gives the wine more structure and aroma compared to a regular Valpolicella. The wine has a beautiful, deep ruby-red color with a purple hue. The nose is rich and aromatic, with fruity and balsamic notes of ripe dark berries such as cherries, plums, and blackberries, along with hints of vanilla and spices. The taste is very clean and quickly develops more complex fruit nuances with plenty of velvety texture. It finishes quite harmoniously, with both freshness and charm. A very elegant Ripasso.
Serve with classic polenta dishes from Veneto, with pasta, risotto, pork, lamb, beef, or game, preferably in stews.
Fidora has 160 hectares of land spread across four estates in Valpolicella (Monte Tabor), Valpolicella Classico (Tenuta Fraune), Valdobbiadene (Collagù), and in the Veneto region (Civranetta). However, only about 100 hectares are planted with vines, and as a unique feature, each plot is surrounded by a natural hedge of trees, bushes, and wild plants. This serves both to protect the vineyards from neighbors’ use of chemicals and the sometimes harsh weather conditions, as well as to promote biodiversity and rich wildlife.
Today, the younger generation, led by Emilio Fidora, continues the family legacy. Emilio’s grandfather, Guido Fidora, converted to organic farming as early as 1974 – becoming the first producer in Veneto to do so.
The prevailing belief at the time was that chemicals were the “right” way to ensure high yields. Despite the fact that for thousands of years wine had been grown without chemicals, there were no books or studies on how to cultivate wine without them, so Fidora learned through experience.
Each individual vineyard reflects a philosophy based on two main objectives: the development of biodiversity and the absence of chemicals, including the belief that good wine should not only taste good but also convey emotions. The healthier the vineyards, the better the fruit and, of course, the wine. By treating the land with respect, it gives back the best and healthiest crops.
