Valpolicella Ripasso DOC

GRAPE VARIETIES: Corvinone, Corvina and Rondinella

WINEMAKING TECHNIQUE: Once the grapes are brought to the winery, they are destemmed and pressed to obtain a must that will then be transferred to steel vats. After a first fermentation, towards the end of February, the wine is left to referment on the grape skins used to make Amarone for about 15 days. During this fermentation we also add dried grapes to give more body and complexity to the wine. The wine is left to mature in oak casks for 16 – 24 months. After bottling, the wine is left to settle for 6 months.

TASTING NOTES: The ruby red colour of this wine is both vibrant and intense. The elegant and striking aromas are of cherries preserved in alcohol with notes of fruits of the forest and light hints of vanilla. The wine is soft and velvety on the palate with flavours of red fruits. It has excellent body with a long finish.