Ripasso is a traditional wine in Valpolicella made with a maceration of the Valpolicella Superiore on the skins of Amarone. The Valpolicella Superiore is made at the end of semptember after a little drying fo the grapes, Amarone is made after an appassimento of 100 days minimum, usually in the end of december/beginning of january. The Ripasso is at the end of january, after the fermentation of amarone, putting the Valpolicella Superiore on the skins to take the fermentation to the end. The maceration of 20 days is enough to assimilate color and concentration from the skins. Thanks to this process, Ripasso is fresh, with a full-bodied structure, but still light and enjoyable with any pairing. It has notes of red fruits and it is velvety on the palate.
Land of production
|400 mt above the sea
|Corvina, Corvinone, Rondinella
Vine training system
|Pergola, 3300 vines per ha
|Stainless steel vats and barrique