Varietals:  60% Corvina Veronese, 25% Corvinone, 15% Rondinella 

Region:  Valpolicella, Veneto

Harvest Method and Vinification:  Valpolicella Ripasso takes its name from a particular method used to produce this wine. In February the wine obtained from the grapes harvested in October are left to referment over the skins of the grapes used to make the Amarone. With this second fermentation the body, color, and alcohol increased. 

Aging Process: Aging takes place in large oak barrels of French for one year. It rests for six months in bottles before selling. If stored well at a constant temperature of 14-15° C, laying down and in the dark, it can maintain it's characteristics for 10 years.

Aroma:  Complex, red fruits, vinous and spicy.

Palate:  In the mouth, it is well bodied, generous, warm and long tasting.

Food Pairings:  It pairs up well with all types of meat, both grilled and braised, and to aged cheeses.

Serving Temp: 18-20°C/64°-68° F