Valpolicella Ripasso DOC,This excellent wine is obtained using an ancient method known as"Ripasso", where Valpolicella is passed through oak barrels to whichthe lees and grape pressing of Amarone are added.Pressing and destemming of the grapes followed by the fermentation between 22° and 28°C. Maceration for 10 days followed by a second fermentation on the Amarone's skins, and aging in oak barrels. With intense ruby-red color,fine bouquet with scents of forest fruits and jam, dry, harmonious with a good softness.It is also perfect with fermented and aged cheeses.
