GRAPE VARIETIES: 70% Corvina Veronese, 25% Rondinella and 5% Corvinone.
VINEYARDS: The grapes for the Ripasso come from hillside vineyards in the Valpolicella Classico area; Conca d’Oro, La Groletta in the hilly Valplolicella Classica zone. The vineyards are situated at 290-330m with south/south west exposure. The soils are clay and loam of volcanic origin. The vines are Guyot trained at a density of 6,500 vines per hectare.
WINEMAKING: The grapes are fermented at 26-28°C in stainless steel tanks for nine days. The juice is then refermented on the Amarone grape skins using the “Ripasso” method. After fermentation, the wine is matured for 15 months in 65 hectolitre Slavonian oak casks before bottling. The wine is aged for a further six months in bottle before release.
TASTING NOTE: Vibrant ruby red in colour. This wine has a generous and intensely spicy boouquet with aromas of cherry jam, tobacco and black pepper and a hint of raisin. It is opulent with silky tannins, with the bright fruit and spice coming through during its long finish.
FOOD PAIRING: Pasta with meat sauces, boiled and braised meats. Perfect with grilled meats and BBQ.