Valpolicella Ripasso takes its name from the particular method used to produce this wine. In February, the wine obtained from the grapes harvested in October is left to re-ferment with the skins of the grapes used for Amarone and Recioto production. With this second fermentation, the body, color, and alcoholic content of the wine is increased. Ageing takes place in large oak barrels from Slavonia for 3 years. It rests for six months in bottles before selling.
Dark ruby red color
Complex, red fruits, vinous and spicy. In the mouth it is well bodied, generous, warm, and long-lasting.
Grapes: Corvina Veronese 65%, Corvinone 20%, Rondinella 15%
Serving Temperature: 62-66 °F / 17-19° C in large glasses.
Food Coupling: It pairs up well with all types of meat, both grilled and braised, and with aged cheeses.
From vineyards located in the municipallity of Negrar in the heart of Valpolicella Classica Zone, with an altitude of 100 m above sea level.