Valpolicella Ripasso

We follow the Valpolicella traditional procedure for our Ripasso Superiore: the second fermentation called “ripasso” is held at the end of February on the pomaces of Amarone, full of juice and still warm. Follows 12 months of ageing in oak to get a wine with an intensity of spicy along with a black velvety texture. Elegant, direct, clean.

  • Type: Dry Red
  • Grapes: Corvina 55%, Corvinone 25%, Rondinella 20%
  • Alcohol: 14%

  • Valpolicella Classico D.O.C.
  • Valpolicella Ripasso Superiore D.O.C.
  • Amarone Classico D.O.C.G.
  • Amarone Classico Riserva D.O.C.G.