VALPOLICELLA RIPASSO
D.O.C.
Classico Superiore
REGION OF ORIGIN:
Classic zone of the Valpolicella.
GRAPE VARIETIES:
Corvina, Corvinone, Rondinella e Molinara.
VINIFICATION AND AGEING:
“Ripasso” is a vinfication technique carried out in February in which the already fermented Valpolicella Classico wine is poured, or passed, over the unpressed skins of the Amarone wine after they have been fermented. This process leads to a second fermentation, improving the quality of the wine, which is then aged in 225 litre barriques of the second and third passage for about 3 months and subsequently in large 2000 litre oak barrels for a minimum period of 12 months.
AWARDS
AIS – ITALIAN SOMMELIER ASSOCIATION
FALSTAFF
AIS – ITALIAN SOMMELIER ASSOCIATION
FALSTAFF