Intensely ruby color with scents of elegantly ripe fruit and spicy notes. Matches well with savory roasted pork and will hold its own with stronger cheeses. Full bodied with a substantial mid-palate and an expertly balanced finish.
Manual harvesting in early October with the finest selected grapes. Traditionally, after the wine is fermented, it is placed in casks containing the lees from a prior batch of Amarone, a concentrated wine made from dried grapes. This process, which lasts from 2 to 3 weeks, adds color, tannins, and complex flavors. The wine is then pressed off the lees and aged in steel tanks for 15 months with a further refinement for six months in bottle.
Classification of Wine
Valpolicella Ripasso Denominazione di Origine Controllata (DOC)
Varietal: 60% Corvina and Corvinone Veronese, 30% Rondinella, 10% Sangiovese
Vineyard Designation: Valpolicella, Veneto
Soil: Southwest aspect. Calcium rich marl clay soils of medium texture with a mix of sand and gravel.
Yield: 7,000 Kg/ha