This Ripasso is fermented in stainless-steel tanks with indigenous yeasts at low temperatures in order to preserve freshness and fragrance. After aging in cement until March, the wine is re-fermented on skins of dried grapes that were previously used to make Amarone. The final result is a wine of structure and complexity.
Tasting Notes: Medium-bodied wine with plenty of ripe and dried, red-fruit flavors accented by spice and floral notes. The wine is rich and textural on the palate thanks to the Ripasso method,
Food Pairing Suggestion: Milk cheeses at the end of a meal, mushroom risotto and beef-filled ravioli. Grilled red meats, poultry, and game are equally delicious pairings.
Grape Varieties: Corvina, Corvinone, Rondinella Other