||60% Corvina, 20% Rondinella, 10% Sangiovese, 10% Corvinone
||The best selection of vintage Valpolicella is made to "rip" on the freshly squeezed Amarone vanilla, still clothed with wine, thus starting a second fermentation, increasing its alcohol content.
||12 months in oak barrels of 30 hl and an additional 4 months in bottle.
||It is accompanied by high-quality elaborate dishes, red meat, game and ribs, as well as roasts and medium-aged cheeses.
||Price Brunelli Ripasso Pariondo 2016 € 16.01