The vineyards are located in the municipality of Negrar in the heart of Valpolicella Classica. The area is 100 metres above sea level.
Valpolicella Ripasso takes its name from the special method used to produce this wine. In February, the wine obtained from grapes harvested in October is left to undergo a second fermentation with the skin of the grapes used to produce Amarone and Recioto. With this second fermentation, the body, colour and alcohol content of the wine are increased. Aging takes place in large oak barrels for 3 years. The wine is stored in bottles for six months before being sold.
The colour is a dark ruby red.
The flavour is complex, red fruits, winey and spicy.
In the mouth it is dense, abundant, warm and lingering.
With proper storage and constant temperature of 14-15° C, closed and in the dark, it retains its characteristics for 10 years.