The vineyards are located in the municipality of Negrar in the heart of Valpolicella Classico. The zone is 100 m above sea level.
Valpolicella Ripasso takes its name from the special method used to produce this wine. In February, the wine obtained from the grapes harvested in October is left to re-ferment with the skins of the grapes used to produce Amarone and Recioto. With this second fermentation, the body, color and alcohol content of the wine is increased. Exposure takes place in large oak barrels for 3 years. Before selling the wine is stored in bottles for six months.
Color – dark ruby red.
The aroma is complex, red fruit, vinous and spicy.
In the mouth, dense, rich, warm and long lasting.
When properly stored and at a constant temperature of 14-15°C, when closed and in the dark, it retains its characteristics for 10 years.