DOC Valpolicella Ripasso Superiore
||55% Corvina, 5% Croatina, 15% Rondinella, 25% Corvinone
||Vineyard situated in the hills of the Valpolicella area north of Verona.
||Selection in the vineyard of the best grape bunches. The grapes are subsequently pressed gently and this is followed by a skin maceration at low temperature for 8-10 days. The wine then undergoes a unique “secondary fermentation” on Amarone pomace in February, imparting the aromas and flavours of Amarone’s dried fruit.
||The wine is aged for 18 to 24 month in medium and large size- oak casks and then refines for at least 6 months in the bottle prior to release.
||Hearty cuisine, game, roasted meats, and aged cheeses.