Valpolicella Ripasso

  • Classification
  • Grape Varieties
    Corvina, Rondinella and Molinara
  • Harvest
    End of September
  • Vinification
    Fermentation at a temperature between 22° and 28°C, maceration for about 10 days and following second fermentation on the skins of Amarone. This traditional technique is called “Ripasso”and it gives more body and character to Valpolicella wine
  • Maturation
    In Slavonian oak barrels
Tasting notes
  • Colour
    Red. Intense ruby red
  • Bouquet
    Notes of over- ripe red fruits enriched by oriental spices
  • Taste
    Rich, structured and persistent, with a good balance between fruit notes and tannins
  • Pairing
    Red meat, roasts and cheese