Valpolicella ripasso classico superiore

Grape varieties: Corvina, Corvinone, Rondinella and a small percentage of other ancient grape varieties.

Organoleptic description: Deep ruby red, with bright reflections tending towards an elegant ancient brick colour as it matures. On the nose, the main aroma is of ripe fruit: dried plum and cooked pear, followed by spices, such as pepper, and softened by an ethereal balsamic note. The palate is satisfied with a wide range of lingering aftertastes and a hint of pipe tobacco and mild spices. It has good balance thanks to mellow tannins, offset by freshness and smoothness.

Vinification: The best-suited grapes for this wine are picked by hand, gently pressed and left to ferment for about 10 days. After being left to rest undisturbed for 3 or 4 months in cement tanks, it is re-used on the pomace that is still in the fermentation phase of Recioto and Amarone. It remains here for about 15 days fermenting again, thus extracting polyphenolic substances and becoming thicker, more alcoholic and important. It then ages in medium-toasted French oak casks for about 1 year.

Alcohol/Vol.: 14.5%

Longevity: From 4 to 10 years.