||50% Corvina, 5% Molinara, 15% Rondinella, 25% Corvinone, 5% Oseleta
||Loc. Vajol - S. Floriano - S. Pietro in Cariano (VR)
||Selected grapes were pressed early in November after more than one month of drying in the loft. A fermentation and maceration process lasting about 35 days at controlled temperature then took place.
||In February, the wine was re-fermented over the marcs of Amarone and was then left to mature in huge oak barrels for 15 months.
||The harmonious bouquet, freshness and dry flavour make this Ripasso a perfect all-meal wine.