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.
 
Alcohol Content: 14% 
Grape Varieties: 70% Corvina and Corvinone, 30% 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: 18 months in oak barrels, 4 months in 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