Ripasso

Valpolicella Classico Superiore produced with the traditional technique of refermentation on the skins of Amarone.

Fermentation and maceration of fresh grapes in October for about 8-10 days and subsequent racking. The wine remains in steel tanks until January/February. Subsequently it is re-fermented on the pomace of the Amarone that has just been drawn off, to acquire more body and complexity.

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