Valpolicella, Verona
Valpolicella Ripasso DOC
Cultivation System : Pergola veronese and Guyot Alcohol : 15% Harvest dates : Months of September and October
Character : Intense ruby red color, notes of almond and blackberries are immediately perceptible on the nose. Complexity of structure comes from the second fermentation on the skins of the dried grapes still rich in amarone, which at the same time create a long persistence on the palate, with an enviable freshness and concentration of noble tannins.

Pairing food : Ideal with grilled meat and medium-aged cheeses
Bottle / Packaging : 750 ml / 6 bottles for pack
Refinement : In oak barrels
Vinification : Crushing with a crusher and subsequent maceration in special stainless steel tanks with continuous delestage and pumping over. Once fermentation is complete, the wine is transferred inside steel tanks where it is kept. At the end of the pressing of the grapes for Amarone, a second and shorter fermentation takes place. The wine is then transferred into oak barrels for aging and then into bottles.