Valpolicella Ripasso

GRAPE VARIETIES

Corvina, Corvinone, Rondinella.

PRODUCTION AREA

In the heart of the Valpolicella area.

WINEMAKING

This wine is obtained from the second fermentation, according to the “ripasso method”. In March, the best selection of the fresh vintage Valpolicella wine referments on the Amarone pomace to give the wine more structure and complexity. Maturation in wood for about a year.

TASTING NOTES

Deep ruby red colour. On the nose notes of ripe red fruits and spices. Dry, warm with an aftertaste of raspberry, undergrowth and licorice.

FOOD PAIRING

Very versatile, it is excellent with meat first course dishes, game, roasts, braised meats and grilled red meat. To go also with mature cheeses.