Ripasso is an ancient wine making technique used for centuries in Valpolicella, the second fermentation is on the sweet, locally dried grapes. Made with grapes sourced from a single vineyard in Valpolicella Classica, called I Progni.
Vintage: 2020. The vintage may vary according to availability.
Alcohol Content: 14%
Grape Varieties: Corvina, Corvinone, Rondinella and Oseleta
Vineyards: Vineyards Valpolicella Classica. Named after I Progni creek running through this vineyard
Wine Making: Ripasso is an ancient technique of wine making in Valpolicella. The initial fermentation is in October, the second one in January/February, on the sweet "passito" grapes
Vine Training: Pergola and Guyot
Ageing: first in oak barrels and the in the bottle. Could be enjoyed for 10 years
Pairing: Risotto with asparagus, mushrooms or pumpkin. Meat or vegetable lasagna, grilled meat and aged cheeses
Serving Temperature: 18°C/ 64°F. Best to open one hour ahead of serving
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