Filters are loading...

Price Range

Sort by


{{cart.TotalPieces}} item in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.ProductPiecesCount}} item items
Best Online Wine shop 2023
Loved by 65k+ Members
Free shipping*
Free returns
More than 1.500.000 bottles delivered
Customer Reviews: 9,8/10
Morandina Valpolicella Ripasso Superiore 2020 - Agricola Pra
Azienda Agricola Prà


  Italy / Valpolicella
ADD TO CART At your doorstep in 1 - 3 days

An Italian unicorn cannot leave you unmoved!


Why do we love it?

If you want to know exactly what "traditional Italian winemaking" means, Morandina Valpolicella Ripasso Superiore - Agricola Pra will quickly clear it up for you, because quite simply, it is a study in the historical terroir of Valpolicella and the winemaking techniques of the distinctive wine-growing zone of the Veneto. A wine with a rich body, depth, and complexity, which perfectly captures the rich heritage of the native varieties of the region and clearly, cannot go unnoticed!

Valpolicella, located in the Veneto region of northern Italy, is one of the country's most famous wine regions and owes its international fame to Graziano Prà. A 3rd generation producer, in the 80s, he and his brother undertook to continue the family tradition of their grandfather and father. But his reputation took off when in 2007, the winery passed exclusively into his hands. The famous Azienda Agricola Prà marked the new era of the Mondarina area of Valpolicella and the careful production and management of exclusively local varieties, underlined its desire to always make beautiful, proud wines, with a strong body and punch. The unicorn on the label with the body of a lion warns you about it!
Graziano's philosophy is not to interfere with his wine, just to guide it to become great! So he did at Valpolicella Ripasso Agricola Pra, where he led the varieties Corvina, Corvinone, Rondinella, and Oseleta to ferment with their lees and stay in 900-liter barrels for 12 months and then in smaller 20-liter barrels for another 2. This was enough to create a wine with volume, and tremendous complexity, but still strong forest fruity aromas.

Morandina Valpolicella Ripasso Superiore - Agricola Pra is a masterpiece wine that you must try!









Tastes Like

In the glass, it is a deep lively ruby. Intense aromas of cherry, plum, sweet berry, baked candy, forest fruit jam, with wonderful notes of cinnamon, clove, vanilla, and nutmeg.

Full velvety in the mouth with balanced crisp acidity and intense tannins. Ripe berries, cherry jam, blueberry, vanilla, cinnamon, notes of dark chocolate, and subtle notes of smoke, framed by a spicy character, long-lasting.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 15%
Origin Verona, Italy
Variety Corvina, Corvinone, Rondinella, Oseleta
Aromas Cherry, plum, sweet berry, baked candy, forest fruit jam, cinnamon, clove, vanilla, nutmeg
Bottle Size 750ml
Barrique 14 months
Serving temperature 17°C
Aging 8+ years
Closure Cork
Organic No



Pair it with traditional spaghetti with braised meatballs, parmesan risotto, veal cheek ragout with pappardelle, or a veal osso buco pasticada.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}