Founded in 1980, the Graziano Pra winery has helped the Monte Grande and Monte Bisson regions in Soave and Morandina in Valpolicella gain international recognition. These small crus, located in strong wine-growing areas, have been put on the map thanks to the Italian winery. Respect for the land is paramount, and the wine is made from local vines and indigenous grape varieties.
Graziano Pra always has the ambition to expand and produce wines of an even higher caliber. So, after a long search, he decided to purchase a 13-hectare vineyard near Mezzane in eastern Valpolicella. At an altitude of 450 meters, the steep glacial slopes of poor, rocky, yellow marl soil produce perfect grapes. The cool nights ensure a long ripening period, and no chemical treatments are used. The blend for this Valpolicella Ripasso consists of Covina, Corvinone, Rondinella, and Oseleta. The grapes are harvested by hand and then dried for 20 to 30 days in a drying room. Because this is a Ripasso, it undergoes a second fermentation on the grape must used to make Amarone wine. During this fermentation, colors, aromas, and flavors are collected and added to the wine. The wine is then aged for 18 months in oak barrels.
The Valpolicella Ripasso Superiore is ruby red in the glass with beautiful violet reflections. It has an attractive nose of black cherries, plums, and a hint of black pepper and spice. The palate is complex with ripe black fruit, plums, figs, and a touch of orange peel, balanced by more savory notes of cloves and cedar. A rich wine with supple tannins and a long, elegant finish.
