Grape: Corvina, Corvinone, Rondinella
Region: Valpolicella, Veneto, Italy

Producer's Notes:

"Its typical characteristic is the particular production method used called “Ripasso”. The best part of the Valpolicella is fermented on the Amarone marcs to increase the alcoholic percentage, obtaining a wine richer in colour, extracts and flavours. It has a ruby red colour with light purple shades. The nose is fresh, floral and featured with berry notes. Harmonius and dry in the mouth. To serve at 16-18°C, uncorking the bottle one hour before drinking. Excellent with red, roasted meat and matured cheeses."