Ripasso

This wine is full-bodied, with soft fruit supported by good backbone and a long finish. Produced by the technique of re-fermenting Valpolicella wine on the skins of Amarone (Ripasso Method). This wine will continue to improve for 10-11 years.

• Production Area: Veneto, Valpolicella, Vigolo hill.
• Grapes: Corvina, Rondinella, Corvinone, Negrara, Oseleta.
• Denomination: ripasso della Valpolicella D.O.C.
• Harvest: September, depending on the weather, and the selection is totally made by hand, all the harvested grapes come from the Vigolo hill. The bunches of grapes naturally dry for 1 month in the drying facility.
• Vinification: Fermentation in temperature controlled stainless steel tanks with natural yeasts; and second fermentation on the residual marc of the amarone.
• Aging:  in french oak barriques for 12 months.
• Color: intense, deep red color.
• Nose: rich, fruity, and complex aromas, with notes of dark fruit, spices, and subtle oak, hint of rich dried grapes.
• Taste: harmonious blend of fruit, spices, and subtle hints of oak, finish is long and persistent, with a subtle tannins.
• Food Pairing: First courses, veal, turkey and lamb roasts, grilled meats, white and red meats excellent with semi-hard cheese wild mushroom. Open half hour before consuming.
• Alcohol Content: 15% by vol.
• Serving Temperature: 64° – 68 °F