The traditional “Ripasso” technique uses part of the best Valpolicella which is then fermented a second time using Amarone marc to increase the alcohol content and give the wine more colour, extracts and aromas.
Ruby red in colour with light violet hues, it has a fresh and floral bouquet characterised by hints of fruits of the forest. A well-balanced and dry flavour.
It is recommended that you open the bottle at least one hour before drinking and serve at a temperature of 18°C.
750 ml – 1500 ml – 3000 ml
Corvina (60%), Corvinone (20%), Rondinella (20%)
The grapes are harvested and then sorted by hand by the first ten days of October.
De-stalking and gentle pressing. First maceration lasting approx. 15 days during which time manual punching down and pumping over is carried out. Afterwards, the “Ripasso” technique is used, involving fermentation on intact Amarone grape skins for around 10 days between February and March. After being drawn off, the wine is transferred into casks where it is left to mature for around 12 months, after which it undergoes further ageing in the bottle.
The perfect accompaniment to red meat, grilled meat and mature cheese.