Rubinelli Vajol is the new superstar, awarded the  Italian Winery of the year 2023. The wines are authentic and not as sweet as one often tries to do in the Valpolicella.  The term ripasso comes from 'repassed'. The Valpolicella wine, together with the remaining yeast residues from the production process of the Rubinelli amarone wine, is put in one barrel and this starts a second fermentation process and the alcohol percentage of the wine is increased (with Rubinelli only by 1%) and part of the residual sugar disappears. The amount of tannins also increases and the wine gets more colour, taste and texture. After this fermentation, the wine is allowed to mature in peace in large oak barrels for at least 24 months and then Rubinelli's Ripasso is bottle-aged for at least 1 year. This comes from the typical grape varieties for a Ripasso Superiore , namely: 50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara and 5% Oseleta. The Grand Cru vineyards of Rubinelli are located in the Vajol area and are one of the most beautiful parts of the Veneto.  In the glass, this wine has the typical deep ruby-round color. In the nose, the first attack is full of an intense bouqet of red fruit with pleasant hints of spices, a little dark chocolate, tobacco and a little leather. In the mouth, the wine is surprisingly fresh and balanced, which is the trademark of Rubinelli (actually as an authentic Ripasso belongs instead of the (too) sweet commercial ripassos. The wine has refined but certainly still present tannins and in the aftertaste we taste a pepper in the back of the palate and the aftertaste is phenomenal. This is an elegant Ripasso that is also praised by international wine critics. The harmonious bouquet, the freshness and the dry taste make this ripasso a perfect wine for the whole meal but is especially a perfect accompaniment to a grilled t-bone steak, a steak Fiorentina and delicious with grilled rabbit.