REGION OF ORIGIN:
Classic zone of the Valpolicella.
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara.
VINIFICATION AND AGEING:
“Ripasso” is a vinfication technique carried out in March 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 technique provokes a minor secondary fermentation which adds body and colour to the Valpolicella Classico wine. After this the wine is aged in a combination of 2000 litre wooden vats and used barriques for a minimum of 12 months prior to bottling.