About this wine
Vineyard and terroir
The grapes originate in Marano di Valpolicella, Sant’Ambrogio di Valpolicella and San Pietro in Cariano.
Grapes
Corvina, Corvinone and Rondinella with other local varieties: Molinara, Dindarella and Croatina.
Vinification
The grapes are harvested by hand. Ripasso is made by refermenting Valpolicella Classico for 10 days on fresh Recioto and Amarone pomace that remains saturated with wine.
Ageing
The wine matures for 12 months in barriques and then for three months in bottle.
Technical data
Alcohol: 14.5% vol. Formats: 750 ml and 1,500 ml.
Tasting profile
A strong, decisive and long-lasting red, with an intense bouquet of cherry, plum and fruit preserve.
Serving and pairing
Serve at 18–20 °C with roasts, grilled meats and hard cheeses.
