The Ripasso Valpolicella is made by fermenting the wine a second time, after the initial fermentation on Amarone lees. The dried Amarone grape pulp, which is still warm and rich in non-fermented sugar and aromatics, immediately causes a second alcoholic fermentation process for about 12 days, making the wine richer in alcohol, colour and tannins, and adding new aromas and flavours. The wine is then kept in oak barrels for about 12 months and matures for 6 months in the bottle.
Color : Clear ruby red.
Nose : Fruity, cherries, small red fruits, mocha, sweet spices, cloves and toasted almonds.
Mouth : Fresh, velvety, ripe fruits, agreeable with fine tannins, elegant and warm, long lasting flavour.
Alcohol level : 14.0%
Winemaking : 12 months in oak casks and 6 months in bottle.
Food pairing : Red meats, steak tartare, lasagne, flavoured cheese.
Aging potential : 5 to 8 Years
Along with Sicily and Puglia, Veneto is one of Italy's biggest wine-producing regions. The region supplies almost one fifth of all the quality wines made in Italy, including some of the country's most famous names. There are three ...More infos
Since 1992 the Antolini brothers, Pier Paolo and Stefano, are taking care of the family owned vineyard, located in a hilly area at Marano in Valpolicella. Full of convictions and ideas, they decided in the 90s to become producers of ...More infos