This Valpolicella Ripasso is made from grapes grown in the high hills, in Torbe. It has a deep ruby-red color and is pleasing to the eye when poured. Its complex aroma starts with the freshness of fruit and ends with a spiced note. The complex aroma leads to a harmonious, full, and velvety flavor with the right balance of tannins and acidity.

Pairs very well with all types of red meat, both grilled and braised.

Serve at a temperature of 16° - 18° C. (60° - 64° F)

The ripasso technique is a traditional technique, rediscovered and enhanced in recent decades. It consists of leaving the Amarone mark in the fermentation vat and passing an equal amount of fresh Valpolicella wine, starting a new fermentation for about 7 – 10 days.