Monte Tabor Ripasso

• Italy
• Valpolicella, Veneto
• Corvina 65%, Corvinone 25%, Rondinella 10%

• Full-bodied

• Tannic

Fidora Valpolicella Ripasso is a versatile wine suitable for rich-flavored dishes, grilled or roasted meats, various stews and casseroles, mushroom-based dishes, lasagna, and hard or semi-hard cheeses.

Color

Ruby red color.

Aroma

Black cherries, red apple, dark plum, cinnamon, and vanilla are evident.

Flavor

Dry, intensively fruity, full-bodied, with silky tannins, balanced, and warm.

Norex Responsibility Meter: Fidora Wines

Meets Norex's requirements

Good

Very good

Excellent

Environmental

83 %

Social

75 %

Governance

71 %

The responsibility meter is an indicative description of the producer's level of responsibility and is based on Norex's own responsibility survey. Read more on our information pages.

• Description
• Additional information
• Producer

Description

The grapes, Corvina, Corvinone, and Rondinella, were harvested from the slopes of the Illasi valley at elevations ranging from 220 to 300 meters. Following the Ripasso method, they underwent a second fermentation for 15 to 20 days with the press residues of Amarone. This process enhances the wine’s color, alcohol content, extract, and structure. Subsequently, the wine was matured for 24 months in French oak barrels. The result is a full-bodied and highly flavorful wine, recommended to be opened a couple of hours before serving and presented at a temperature of 18 – 20 °C. This Demeter-certified, biodynamic wine is suitable for vegans.

Additional information

Area Classification	Valpolicella, Veneto
Grape varieties	Corvina 65%, Corvinone 25%, Rondinella 10%
Producer	Fidora Wines
Vintage	2020
Sugar	3.9 g/ltr
Alcohol	14 %
Country	Italy
Fullness	Full-bodied
Tannins	Tannic
Acids	5.0 g/ltr
Shutter Type	Natural cork
Package size	75 cl
Packaging Type	Glass
Bottles per case	12
Selection	Alko order range, Kesko
Pledge Information	No deposit
Norex product number	259004

Fidora Wines

In 1974, Guido Fidora decided to transition to organic farming on his family estate. At that time, it wasn't fashionable, and organic methods didn't represent any added value for consumers. There were no books, research, or teachers on the subject. Read more

The producer's responsibility focus areas

50 years of organic farming. 30% of our estate is left wild to enhance biodiversity, not for production. Energy self-sufficient with 250 kW solar panels and batteries.

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