Valpolicella Ripasso Classico Superiore D.O.C.

The hand-picked grapes are macerated and fermented in the same month for about 10 days and then left to rest in cement or steel tanks until January/February when the wine, following the ancient Ripasso technique, is fermented again on the waste of the 'Amarone, to acquire greater complexity. Intense ruby red. Delicate, ethereal, with a note of fruit jam. Dry, harmonious and soft, with a typical slightly bitter aftertaste.