Valpolicella Ripasso Superiore DOC 2017/19

Description

(Corvina Veronese and Corvinone 70%,30% Rondinella) The grapes are vinified in a traditional way in the first week of October in stainless steel tanks. In February the wine is fermented on the skins of the Amarone grapes according to the ancient technique of “Ripasso”. Following subsequent aging in oak barrels for a period of about 12 months and aged in bottle for at least 6 months. JS 92