Origin: estate vineyards on the hills in the Valpolicella classica.
Age of vineyards: 40-50 years.
Grape varieties: Corvina veronese 70%, Rondinella 25%, Corvinone 5%.
Winemaking: the grapes for the production of Valpolicella Classico Superiore Ripasso are harvested in October. The maceration lasts for 10 days at a low constant temperature (10-15 ° C). The wine is then stored until March in stainless steel tanks, which then will be re-fermented on the Amarone skins for another 15 days, also at a low temperature (10-13 ° C).
Ageing: 12 months ageing in oak barrels.
Tasting notes: intense ruby red colour; intense aromas of cherry and raspberry; fruity and full bodied flavour.
Serving suggestions: red and white meats, cheeses.
Alcohol content: 15 % vol.