About this wine
Vineyard and terroir
The wine is produced biodynamically.
Grapes
The source names Procanico alongside Malvasia and Roscetto.
Vinification
In 2015, must from some of the varieties struggled to ferment naturally. The winery completed fermentation using the ripasso technique: fresh yeasts from the skins of the 2016 harvest restarted the process, clarifying and refreshing the wine.
Label / history
Ripazzo originated by chance from the fermentation difficulties of 2015 and the subsequent use of skins from the 2016 harvest.
