13.5% ABV
Valpolicella (75% Corvina, 20% Rondinella, 5% Rossignola)
ITALY (Verona, Veneto)
2018

The “Ripasso” technique is a traditional practice in Valpolicella, and consists of keeping the wines of the same year’s vintage or those of previous years on fermented marcs of the dried grapes used to produce Amarone. Essentially, this is meant to enhance the Valpolicella wine, which is made from a blend of grapes consisting of about 75% Corvina Veronese, 20% Rondinella and 5% Rossignola, with the extraction of flavours, tannins and colour from the dried marcs fermented to obtain Amarone. This process lasts 15/18 days and the Valpolicella wine that has thus been “made over” acquires color, structure, fragrance and tannins, as well as higher alcohol level than the original wine. After it is finally racked off in February and March and has undergone its malolactic fermentation, the wine starts the ageing period according to the tradition, in order to achieve balance and roundness, keeping its original fruitiness. Ageing is completed with resting in bottles.

On the nose some dried, spiced red berries and savory cherries notes mark the first impression of this accessible and fruit-driven Ripasso with a medium-bodied palate. Silky and juicy finish.