The selection of the grapes and the harvest are made by hand during the last two weeks of September, to obtain a perfect maturation of the bunches. The Valpolicella, before aging, is macerated a second time on the marc of the Amarone just drawn and left to rest for about 15-20 days. Then a maturation in oak barrels of 500/1000 LT for 18 months takes place. Follows ageing in bottle that lasts until optimal maturity.
 
Valpolicella Ripasso is an intense red coloured wine with garnet reflections. Bouquet recalls red berries like currants and blackberries, with hints of violet, plum and spices. In mouth we can find fresh notes of red berries. Velvety, delicate and balanced tannins.
 
Serving temperature 16 - 18°C. It matches perfectly with mushroom risotto, red meat (barbecue steak) or white meat (stewed rabbit), perfect with cheese of medium maturing.