Questo vino
Vinification
Made by the traditional Veneto ripasso method, whose name means “repetition” in Italian. Grape pomace from Recioto and Amarone is added to Valpolicella must after an initial fermentation of 7–8 days, triggering a second fermentation that increases the wine’s complexity and aromatic richness.
Ageing
Aged in barrels for 12 months, followed by 4 months in bottle.
Tasting profile
A full, rich palate with a highly aromatic, complex bouquet.
