The best selection of Valpolicella is repassed on Amarone pomace to obtain a second fermentation that enriches its aromas, body and complexity.

We were so proud of our first Ripasso, made from the best selection of grapes, that we became the first family to sport it on the label.

Deep ruby red and bright, the nose is rich and intensely spicy, with notes of ripe jammy cherry, tobacco and black pepper.
The palate is elegant and full-bodied, with soft, silky tannins and a long persistence

Fermentation steel barrels for about 15 days.
Re-fermentation on Amarone pomace for about 12 to 13 days.
Aged for at least 18 months in 65 hl Slavonian oak barrels.
6-month bottle aging