Our finest selection of Valpolicella is given a second fermentation in contact with the grape pomace from the Amarone, thus enriching its aromas, body and complexity.
We were so proud of our first “Ripasso” made with a selection of our best grapes, that we became the first family to flaunt the name on a label.
|2017||James Suckling||93 pts|
|2017||Decanter||90 pts Highly Recommended|
|2016||James Suckling||92 pts|
|2016||Gambero Rosso||2 bicchieri|
|2015||James Suckling||92 pts|
|2015||Wine Spectator||90 pts|
A deep, bright ruby red in color, it is rich and intensely spicy on the nose, with notes of cherry jam, tobacco and black pepper. On the palate it is full-bodied yet elegant, with gentle, silky tannins and a very long finish.
It is excellent with boiled, braised or grilled meats.
The vineyards of the Conca d’Oro and La Groletta crus, in the hilly Valpolicella Classica zone.
Corvina 70%, Rondinella 25%, Corvinone 5%
Vinification and Maturation
Fermentation in stainless steel vats or around 15 days. Re-fermentation on the pomace of the Amarone for 12-13 days. Maturation for at least 18 months in 65 hl Slavonian oak casks 6 months’ bottle-aging.
13,5% by vol.