Ripasso is a traditional technique that promotes a second fermentation through the wine's contact with warm dried grape skins from which Amarone has been pressed. This practice increase slightly the alcohol content and enriches the wine. The wine is then matured in oak barrels for 1 year and for a further six months in the bottle.
An intense and deep ruby-red color. Ample and remarkably complex bouquet, with vinous tones and well-defined scents of cherries against a tenuous background of chocolate. Dry on the palate with a fine and harmonious balance, great strength and sturdy body. The aftertaste is highly persistent and delectably clean.
70% Corvina, 20% Rondinella, 10% Molinara
This wine is traditionally drunk with meat dishes and cheese. Serve at 17 - 18°C and open the bottle an hour before drinking.