Valpolicella has always been famous for its wines, which have been well-known and appreciated ever since the Roman period for their fragrance and personality, and its name makes one think of the various nuances of its beautiful hilly landscape, with its soft and sumptuous lines.
This Ripasso wine is made by the traditional method, involving the refermentation on the skins of the Amarone Valpolicella Classico and Recioto grapes to acquire even more intense scents, colours and body. Grape varieties included in the blend are Corvina 60%, Corvinone 20%, Rondinella 10%, Molinara 7% and Oseleta 3%.
Grapes are harvested manually in early October and after fermentation the wine is aged in oak barrels of about 26 hectolitres for 18-20 months, followed by a further 6 months in bottle.
The wine is an intense ruby red with aromas of red berries, cherries and plums, plump and velveteen. On the palate, it is rich and complex. It combines beautifully with savoury dishes, mixed grilled meats, roasts and cheeses.
Ideally, serve at 18°C after an hour's decanting.