The traditional grape varieties (Corvina 65% , Corvinone 20% , Rondinella 15%) are fermented in barrel. Then after that process the wine will spend around 16 months in 100% Slavonian oak. ‘Ripasso’ means ‘repassed’ – and refers to the production process whereby fermented Valpolicella is added to a cask containing the skins and lees remaining from fermented Amarone wines.
This gives extra colour, texture and flavour to the Valpolicella. With plenty of red and dark fruit (plum, bramble…). The palate is attractive with ripe summer fruit, spice and subtle smooth tannins
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