Valpolicella Ripasso

RedAmarone

Tasting Notes

Vinification: Soft pressing, submerged cap vinification with periodic daily pumping over at a controlled temperature (20-22°C). Ripasso technique: This winery practice involves refermenting fresh Valpolicella with the pomace just used for the fermentation of Amarone. This pomace comes from grapes from the same harvest but destined for drying. Aging: 14 months in French oak barrels. Bottling in a sterile line, vacuum-sealed. Aging in bottle: approximately 6 months.

Valpolicella Ripasso

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