This elegant and complex Valpolicella continues the family tradition of the Ripasso method, used in the 1850s. The style is a consistent expression of the indigenous Corvina, Rondinella and Corvinone grapes and terroir of the area. The Ripasso method is delicately achieved conducting a secondary extended maceration and fermentation over the Amarone grape skins, giving the wine higher complexity, bolder and softer body, and intense color.
With notes reminiscent of the Amarone, the wine is a vivid ruby red color. At the nose, intense hints of cherry, blueberry, licorice and lingering accents of cinnamon and pepper. At the palate, soft and warm structured velvet tannins and very balanced acidity. Long finish with fruity sensations.
This Valpolicella is obtained with the use of traditional vinification techniques that give a unique and recognizable character. It represents the full expression of the Veronese wine growing and enological traditions in accordance with the more than a centrury-old family tradition.
Located on clay hill and calcareous layers. Harvested at the end of September. Best with red meat, game, and savory cheese.
75% Corvina, 15% Corvinone, and 10% Rondinella.