Ripasso
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?
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
Calcareous rocky substrate. Very thin soil allowing lateral roots exploration, coarse gravel, high saturation, and rapid drainage. Guyot training system.
Moruri
Limestone rocky substrate, very thin soil, medium to coarse gravel content, highly calcareous, rapid drainage. Guyot training system.
Marcellise
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.
Mizzole
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.
Mezzane di Sotto
Colluvial deposits. Deep soil with moderately fine texture, poor in stones, extremely calcareous, rich in clay deposits. Training systems include Pergola and Guyot.
Prun di Negrar
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
Marly limestone, primarily Biancone. Moderately steep terrain. Moderately deep soil, fine texture, extremely calcareous with good drainage. Guyot training system.
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
Refinement and aging
A unique identity
- Analysis
- Controlled stock
- Aging
Wines identification
The final touch, the perfect blend
- Selecting the Ripasso
- Qualitative separation
- Sampling
- Market Selection
Ready to bottle
Quality certification
- Product Compliance Analysis
- Tartaric and protein stability
- Filtration
- Health control
- Certification Approval
Transformation of the Ripasso
The client collaborates with the Furia enological team, who expertly tailor their services to meet the client's specifications to craft a wine that truly represents them.
The winery boasts a fermentative capacity of about 10,000 hl of wine per batch and can manage both large volumes and smaller lots under 100 hl.
In red wine production, malolactic fermentation is only performed after alcoholic fermentation to allow for varied aging techniques.
Speed is essential in white wine production; immediately after pressing, the musts are clarified by flotation and inoculated.
The advanced nitrogen system ensures protection against uncontrolled oxidation.
For sparkling wine bases, which require high acidity, the agronomic team samples the grapes directly in the vineyard to strategically plan the subsequent cellar operations.
Refinement and aging
The client consults with the Furia enological team to jointly determine the most suitable aging process and its timing.
Aging can be carried out in various types of wooden barrels or using the sophisticated micro-oxygenation system in steel tanks.
Wines identification
All wines undergo panel tests by the Furia enological team in collaboration with the client.
This phase is extremely important for defining the blend with the perfect aromatic intensity and structure before proceeding to bottling.
Ready to bottle
It is crucial to stabilize the wine to ensure its long-lasting preservation in the bottle and to filter it from all possible solid residues of fermentation.
Certification is the final step before bottling approval, and it is provided by external regulatory bodies that verify the wine meets the characteristics outlined in production standards and is safe for human consumption.
Our cellar
The coordination of our team and the available technologies allows us to monitor every step of production, achieving extraordinary results.
Our cellar
The headquarters is situated in Marano di Valpolicella.
The exceptionally qualified Furia team and state-of-the-art facilities manage a total production of 90,000 hectoliters, encompassing red wines, white wines and high-quality sparkling wine bases.
The winery has the fermentative capacity to handle approximately 10,000hectoliters of wine at once, utilizing fermenters of 800 hectoliters each.
Thanks to the extensive vineyard production at its disposal, Furia meticulously monitors every stage from the grape in the vineyard to the finished wine, ensuring a meticulous selection process that yields extraordinary results.
The facility adheres to international food safety and hygiene standards, holding BRC-IFS certification.
Laboratory and wine research
The laboratory is the heart of the company, central to all winery operations.
Each batch of incoming grapes is sampled and analyzed, allowing us to tailor the transformation process to the grape type.
Our oenologists continuously sample and monitor every stage for each tank, from fermentation to aging and final bottling readiness.
This includes testing for alcohol level, potential alcohol, pH, volatile and total acidity, tartaric and protein stability, levels of free and total sulfur dioxide, residual sugars, and color intensity.
The enological team then provides daily guidance to the cellar staff on interventions for each wine.
Furthermore, Furia collaborates with certified external laboratories to ensure the safety of the wines we sell, all in pursuit of delivering the highest quality selection to our clients.
Laboratory and wine research
Wide-range monitoring to guarantee exceptional results.
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.
A solid commitment
Furia is aware of the impact of its operations on the environment that hosts us.
Investments in state-of-the-art winery technologies with maximum energy efficiency, water recovery through fertigation, and photovoltaic systems help us mitigate our externalities.
In the vineyard, we utilize precision agriculture technology systems and adhere to certified integrated production schemes S.Q.N.P.I., aimed at maximizing efficiency in the use of inputs like water, diesel, and phytosanitary products. This allows us to minimize waste and implement a targeted strategy that protects biodiversity.
Our field machinery fleet is updated annually with additions that enhance the well-being of our staff and ensure their safety at work.
The entire Furia team receives annual training, from administration to production, with seminars aimed at raising awareness of the impact of each work operation on the environment and the well-being of colleagues.
Workplace safety, environmental sustainability, and food hygiene go hand in hand, which is why the company is BRC-IFS certified.
Certifications
Click on the logos to open the PDFs.
