Notes:
The Ripasso wine is produced by fermenting the Valpolicella Classico on the pressed Amarone grapes, soaking in wine. The result is a highquality, long-lasting wine with a strong and bold character and an intense bouquet of cherries, plums and jam. Serve at 18-20°C.
Grapes: Corvina, Corvinone, Rondinella, other local varieties (Molinara, Croatina)
Vineyards: Marano di Valpolicella, Sant’Ambrogio di Valpolicella, San Pietro in Cariano
Harvesting: by hand
Fermentation: 10 days of fermentation on the fresh pressed Recioto and Amarone grapes
Maturation: 12 months in barrique, 3 months in bottle
Pairings: roasts, grilled meats, hard cheeses