Using the Ripasso technique, we obtain the maximum expression of the Corvina, Rondinella, Corvinone and Negrara grapes. After long maceration on the skins, the wine remains in stainless steel until February before being pumped over the pomace from the vinification of the Amarone. This causes a new fermentation, which increases the body and intensity of the wine. It is then transferred into barrels of various sizes for 8 months prior to the final blend being prepared. Ruby-red, this wine offers intense aromas of wild cherries, redcurrant and hints of toasting. A rich and full-bodied wine, with sweet and round tannins. Excellent with savory first course dishes such as tortellini and pappardelle alla lepre or meat, such as roast lamb, barbecued meats and seasoned cheeses.
Technical Sheet for Valpolicella Ripasso
Valpolicella Wine Region - Italy Map
