Valpolicella Ripasso
Grape Variety: Corvina Veronese and Corvinone to 80%, and 20% Rondinella
Alcohol: 14.5% vol
The grapes are vinified in a traditional way in the first week of October in stainless steel tanks. In February the wine is fermented on the skins of the Amarone grapes according to the ancient technique of “Ripasso”.
Following subsequent aging in oak barrels for a period of about 12 months it is then aged in bottle for at least 6 months before being marketed.
Ruby red in color, tending to garnet with aging. Intense with hints of spice and red fruit. Velvety and full-bodied with soft tannins and elegant.
Pairings
Excellent with first courses, roasts and red meats. It is advisable to uncork at least 0.5 hours before serving.