Deep red color with hints of red fruits, spices and cocoa on the nose. In the mouth it is warm and soft, well balanced by round tannins.

“Ripasso” is one of the oldest winemaking techniques in Valpolicella. Manual harvesting of the grapes from mid-September to mid-October, followed by maceration lasting about 8 days at a controlled temperature of 20-24°C. A second fermentation (Ripasso technique) of the obtained Valpolicella Classico follows in February, on the local dried sweet grapes.
AGEING 18 months in oak barrels. Aged for 3 months in bottle. Its longevity exceeds 10 years.

A beautiful story is told in the hills of Fumane. The story of a grace received: it was 1860 and local farmers decided to build the Salette Shrine as thanksgiving to Our Lady for the advent of the American rootstock, which freed their vineyards from the scourge of phylloxera.

Several vineyards surround the sanctuary, and they have always belonged to a historic family of Valpolicella winemakers: the Scamperle family, owners of the Le Salette farm of the same name. Theirs is also a 100-year history, telling decades of loyalty to ‘agriculture and love for the land and, above all, passion for wine production.