About this wine
Vineyard and terroir
The vines grow in red-brown soils rich in fossils, limestone, marl and basalt.
Vinification
The grapes are harvested by hand at optimal ripeness, placed in small crates and transported to the winery. They are gently pressed, then macerated and traditionally fermented on the skins in steel vats for 15–20 days. The must undergoes a second fermentation on pomace remaining from Amarone production.
Ageing
The wine matures in French oak barrels for two years, followed by additional time in steel tanks.
Label / history
The production method is known as “Ripasso,” from the Italian ripassare, meaning “to pass over again.” In some countries, Ripasso is called “Baby Amarone,” referring to this method and to its lighter concentration and body in comparison with Amarone.
