Ruby red colour, tending to garnet with age. The bouquet is fresh, with delicate, attractive aromas
typical of the wine, which recall cherries and bitter almonds. On the palate the wine is rich, velvety and
balanced, with good body and intensity.
The term ‘ripasso’ is a winemaking technique which has a long and consolidated tradition in the area
and which, as far as anybody knows, has no equivalent in any other region, in Italy or elsewhere. The
‘ripasso’ system involves macerating Valpolicella wine on the fermented skins of grapes previously
used to make Recioto or Amarone. When the new Amarone/Recioto has been racked off the skins, fresh
Valpolicella wine is added to the same tank and left in contact with the partially fermented pommace.
The aim of the process is to add smoothness, complexity and body.
Food Pairings: Main courses with savory game sauces; roasted and braised meats; roasted fatty fish; aged cheeses and cured meats.
Grape varieties: 50% Corvina